Tortilla chips
- RECIPE MAKES: 32 - 48 tortillas
- PREP TIME: 10 min
- COOK TIME: 30 - 40 min
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Crispy tortilla chips great to serve with salsa. You will need a 4 litre deep fryer.
Recipe sent in by Cheryl Ellis. |
Preheat oil in Deep Fryer to approx. 175-190c.
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.
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.
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.
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).
- 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)
