Tortilla chips

Method

Crispy tortilla chips great to serve with salsa. You will need a 4 litre deep fryer.

Recipe sent in by Cheryl Ellis.

step 1

Preheat oil in Deep Fryer to approx. 175-190c.

Step 2

Combine FATE mix, taco seasoning and salt in a bowl. Add water and oil and combine. Mixture will look dry at first but will come together as a dough after a couple of minutes.

step 3

Knead lightly on a silicone mat. Add a little FATE mix to mat if needed. Divide dough into eight even portions. Roll each out into a thin circle approx. 0.5cm thick.

step 4

Cook each circle in dry frying pan for 30 seconds on each side. Remove and place on a paper towel. When cooled, cut into 4-6 wedges.

step 5

Working in batches of 4 wedges, cook in deep fryer for a 1 ½ - 2min, at a time until crisp. Place each batch on a paper towel to cool. Serve with salsa. Note: count protein in salsa, if using.

PROTEIN

Tortilla chips: Protein FREE (count protein in salsa if using).

Ingredients

Canola Oil for frying (Reference your deep fryer instruction folder for amount of oil needed)
1 cup (250 ml) FATE low protein all-purpose mix
1 teaspoon (5 ml) dry taco seasoning
½ tsp salt
80 ml (4 x 20ml tablespoons) tap water
20 ml (1 Tbsp) canola oil
Salsa (optional)