Tortilla Chips

Nährwerte pro Portion

Zubereitung

1. Optional seasonings: 1 tsp paprika + 1/4 tsp chili powder (+ 0.1 g nC) 1/2 tsp onion + 1/2 tsp garlic powder (+ 0.2 g nC) 1/2 tsp curry + 1/4 tsp cumin + 1/4 tsp curcuma (+ 0.1 g nC) 1/2 tsp oregano + 1/2 tsp basil + 1/2 tsp thyme + 1/4 tsp lemon zest (+ 0.1 g nC) 1/4 cup pesto (only use 3/4 cup water).
2. Mix dry ingredients and use kneading hook when slowly adding Luke warm water. If too dry add 2-4 Tbsp. of Luke warm water. Let dough rest in fridge for up to 1 hour.
3. Make a roll and cut into 10 even pieces
4. Roll out one by one between two sheets of non-stick foil. Make 10 Tortillas (20cm).
5. To make Tortilla Bowls: Preheat the oven to 200 °C/ 400 °F. Place the raw tortillas over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.
6. To make Tortilla Bowls: Preheat the oven to 200 °C/ 400 °F. Place the raw tortillas over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.
7. To make Taco Shells: Cut small pieces of baking paper and place the tortillas on top. Place over a grid in the oven and turn the oven on. Make sure you make them wide enough so you can later fit the filling. Cook until the oven reaches 200 °C/ 400 °F and then cook for further 5-8 minutes or until crispy.

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