I must say, I was really pleased with this take on homemade tortilla chips and I know for a fact that this will be my go to recipe in the future. For starters, the process was considerably shorter that the first version. These chips can be made ahead of time and stored in an airtight container. They don’t absorb much oil and are nice and crunchy. A note of caution, these are so darn good, you won’t be able to stop munching on them just the way they are. We went though half of the quantity without even making a single portion of nachos with them. They make fantastic nibbles.
Recipe from: Soups, Salads & Starters by Nita Mehta
1 1/2 cup corn meal (also called maize flour or makki ka atta)
1 cup all purpose flour
2 tbsp oil
1 tsp salt
1/2 tsp carom seeds (ajwain)
Mix all the ingredients in a large bowl.
Knead into a pliable dough with water.
Make large marble sized portions and roll them out into thin discs.
Prick it all over with a fork.
Cut into wedges.
Heat some oil in pan and deep fry on a medium flame till they turn golden brown in color.
Drain them off on some absorbent kitchen paper.
When they’ve cooled off completely, store in an air tight container.
Use as needed.
This recipe is linked to –
Hearth & Soul
A Little Birdie Told Me
Tuesdays At The Table
15 thoughts on “Homemade Tortilla Chips – Take 2”
Hmmm. We've made potato chips, but I never thought to make my own tortilla chips. Sounds pretty straightforward and they look delicious. 🙂 Visiting from Rook No. 17.
Looking forward to giving this recipe a try!! We try to stay away from canola oil, and most commercial chips are made with it. Thanks for sharing! ~Lisa
Never thought of making my own chips before! They look just as good as the ones you buy and maybe even better!
Thats a wonderful post…loved them…
Thanks a lot for sharing this wonderful recipe of tortilla chips.
Your chips look really good.I have never heard of carom seed before – off to research it. 🙂 Thanks for sharing your recipe with The Hearth and Soul Hop.
Thank you all for your kind words. I hope you enjoy them as much as I do!
I'm a HUGE tortilla chip fan and will make these asap!
Thanks for sharing at the hearth and soul hop last week.
This looks so easy and I bet they're wonderful. I had to chuckle to myself because I consider when I take store bought tortilla wrappers, cut them and fry them up as "home made". Guess I have some rethinking to do!
Cook Lisa Cook
Thanks for stopping by Lisa. Your homemade version is healthier than the packaged chips too! Atleast you know for sure that your not ingesting stuff that you can't even pronounce 🙂 !
I love my nachos too! Your chips look incredible! They look like the ones we get from our most favorite Mexican restaurant here in town.
I'm curious about the carom seeds. What do they taste like (they add something wonderful, I'm sure).
Thanks Jen, actually carom seeds are pretty similar to thyme or caraway seeds flavorwise, but have a little more bite and pungency.
Hi Trisha, I have a gluten issue can I avoid using plain flour and use only makkai ka atta only…. Pl let me know would love to try out this recipe. Trina
Hi Trina, I haven't really tried only using maize flour, so really don't know if the outcome will be the same. So if you do try it, I would suggest making a small batch first to see how it works out. Let me know what happens, I'm eager to know if this can be converted to a gluten free recipe.