No, this is not the classic nachos chips, but a variation on a theme. Traditionally, nachos always includes pepper, and we will prepare spicy corn chips with Provencal herbs and garlic. It will be no less tasty, take my word for it.

The spicy aroma of Italian herbs and spices goes well with the delicate, slightly sweetish taste of corn. Baking in the oven helps to significantly reduce the calorie content, but in the original version they are still deep-fried. The hardest part is to find cornmeal on the market, although this problem can be solved by pitching the cornflakes in a coffee grinder. As a result of simple manipulations with the addition of dry herbs, salt, oil and hot water, we get a delicious crunchy delicacy that can be served both as an independent dish and as a snack, supplemented with any sauce, fresh vegetables.

Ingredients

• corn flour 1 stack.
• boiling water 150 ml
• sunflower oil 3 tbsp. l.
• mixture of Provencal herbs 1 tsp
• ground dried garlic 0.25 tsp
• a pinch of salt

How to cook corn chips

1. I prepare everything you need.
2. 
   Pour dry ingredients into a bowl.
3. 
   I add sunflower oil.
4. 
   I stir it. You will get a slightly lumpy mixture, similar to wet sand. I pour in boiling water.
5. 
   I mix quickly, the dough should stick and gather into a lump. This will brew the cornmeal a little. If necessary, you can add some more water or add flour if the mixture is too thin.
6. 
   Cover with a towel and leave for 20-30 minutes. Then I line the baking sheet with baking paper, grease it with sunflower oil, and roll out the corn dough in as thin an even layer as possible. If it starts to tear, I fill up all the holes with my fingers. I cover the surface with a culinary brush with a thin layer of oil.
7. 
   I put it in preheated to 140 degrees. oven and dry, periodically opening the door for steam to escape. As soon as the edges start to brown a little, I take out the baking sheet and immediately cut the corn layer into triangles. This will leave the dough slightly soft. The time spent in the oven depends on the thickness and size of the corn layer, in my case 30 minutes was enough.
8. Leave until it cools completely, during which the chips become hard and crispy. You can serve it on your own or offer some kind of sauce, today I have sour cream with French mustard.

On a note:

• the thinner you can roll out the corn dough, the crisper the chips will be;
• you can experiment with the composition of spices;
• ideally olive oil or corn oil should be used.

Hello bakers! Do you like chips? I - no)))) Well, maybe only those that are just with salt and corn-type nachos. But they are terrible, albeit delicious! Fried in oil, there is clearly a problem with the composition - it is not very natural, high-calorie, like a cake, and generally not at all healthy. Once again I was drawn to eat such nasty stuff, but instead of going to the store and buying it, I baked it at home. It turned out not at all disgusting, but a very tasty snack, one can say that it is healthy, because the chips were not deep-fried, do not contain preservatives, flavors and dyes and were made from freshly ground corn flour. By the way, I took the corn that was for popcorn, very hard, so I had to grind it twice.

For 3-4 giants of chips or a heap of smaller chips:

100 g corn flour or homemade whole grain, sifted;

250 g boiling water;

¼ tsp sea ​​salt + a little for sprinkling;

2 tbsp corn oil;

Spices such as ground chili, paprika, etc. - optional;

Flax or kilinji seeds - optional.

The corn, as I said, had to be ground twice, the grain was so hard that it blocked the millstones, which has never happened with ordinary corn.

So I did this:

Turned on the mill (I have Hawos Queen 1) to work "dry", set the grinding lever to "seven" and little by little began to pour grain into the hopper. A new batch was poured only after the previous one had been ground.

Here is such a cereal turned out.

Then she switched the lever to "one" and once again ground the corn, gradually pouring the cereal into the bunker, also a little bit at a time.

Flour in its original form.

But I do not use this when it comes to corn or chickpeas, I must sift it on fine sieve, because such flour contains a lot of coarse particles and husks.

Here's what's left in the sieve after sifting.

And that's what sifted - flour.

Now the dough.

Pour flour into a bowl, add oil, salt and spices.

Mix everything well.

Pour in boiling water and stir.

Put some dough on the parchment (in piles or islands, whichever is more poetic)) and spread with a thin layer, trying to get an even layer. Or make a huge chip for all the parchment.

Sprinkle with seeds and sea salt if desired. Bake well preheated with stone oven at 200 degrees for about 5-7 minutes, until the dough begins to brown noticeably.

Break the prepared chips into pieces or eat them whole, they are delicious!

Today we will focus on a Mexican dish, or rather nachos chips. Many of you have probably already tried this crispy slices bought in the supermarket or in some cafeteria. We are sure that many people wanted to cook these delicious crisps on their own. We will tell everyone who has such a desire how to make nachos chips at home.

Mastering Cooking Mexican Nachos

Nachos chips appeared in the distant 40s of the last century; these crispy triangles were served in Mexican restaurants as a simple snack. Not long after, Mexican nachos crisps were crunching almost the entire world. People happily devoured fried chips, not thinking that they could harm the figure. In our time, nothing has changed, the number of fans of this dish has only grown. Enough about empty, now let's talk about how nachos chips are made. According to culinary tradition, first let's get acquainted with the ingredients, without which cooking will not go.

Products for Mexican Chips

Let's note right away that nachos chips are made from corn flour, not wheat, so you have to pant and find corn flour in your favorite supermarket. Wheat flour is fine if you just want a crunchy tortilla, but not the original Mexican nachos chips. Now we offer you to cook cheese nachos, so the ingredients for cooking:

• Corn flour 400 gr.
• 250-300 gr of hot water.
• 40 ml of olive or sunflower oil.
• A small bag of ground paprika.
• 8 gr. cinnamon.
• Salt and ground black pepper to taste.

To make a cheese sauce that will improve this dish, we need the following products:

• 150 grams of Cheddar cheese.
• 20 percent sour cream - half a glass.
• Red bell pepper.
• Hot chili pepper 1pc.

How to make a crispy Nachos appetizer

The cooking process is not too complicated, cooking will take you about an hour and a half, no more. Now you will be given a scheme of actions, which, as always, is painted step by step. So, nachos chips - cooking recipe:

1. First, there will be instructions on how to prepare the correct dough for the future crispy flatbread, by the way, this flatbread is called a tortilla by the Mexicans and is considered a delicious bread base for many national dishes. But we'll talk about how to cook different types of tortilla next time. Back to the dough, the first thing to do is sift the cornmeal into a wide bowl. Pour salt, paprika and black pepper to it.
2. Pour olive or sunflower oil into a bowl of hot water. Pour the oily water into a bowl of flour. Using a spatula or spoon, knead the flour viscous mass. Let the dough cool slightly and start manual kneading. You should have a tight, non-sticky dough lump.
3. Spread the parchment on the table and sprinkle it with a little cornmeal, and do the same loose processing for the rolling pin. Tear off the lump from the large dough ball in smaller pieces, repeat this procedure several times until your sheet of parchment is decorated with several identical and small lumps.
4. Take one ball and roll it out with a rolling pin until you get a thin cake, its thickness should not be more than 2 mm. Now we need a pizza roller, if not, then a very sharp knife. We cut the cake with a roller or knife into equal long strips, and then cut out neat rhombuses from the strips.
5. Now we cut our tortilla chips into neat triangles. We pry the parchment with these triangles and transfer to a baking sheet. On the oven, set the temperature regime to 180 degrees. We start baking the nachos, the baking process will take 10 minutes. You can bake triangles not in the oven, but deep-fry them, but the benefits of this procedure are dubious. With foods fried in a lot of oil, you can get cellulite on your bottom.

We hope that you do not need detailed instructions on the deep-frying technique. It's simple, they poured oil into a saucepan, put it on the fire, when the oil became red-hot, we throw the nachos into it and wait for the appearance of a beautiful golden grain on the triangle, not forgetting to stir. When your nachos corn chips are cooked nicely place them on a platter and continue to cook the sauce to accompany this appetizer.

Making cheese sauce

Now we are going to make the cheese sauce for the nachos. You are already familiar with the products for him. The scheme of actions is as follows:

1. We wash the bell peppers and chili peppers and chop them finely and finely, pour them into a saucepan.
2. Now it's time to add sour cream, pour the sour cream into a sauce bowl where the chopped peppers are already lying.
3. The final touch is the addition of cheese, three of it on a fine grater on a plate, and then gently pour into a bowl and melt in the microwave. Mix the viscous cheese "slurry" with the sour cream-pepper mixture. The sauce is ready, if you wish, you can add a pinch of salt.

As for the sauces, you don't have to limit yourself to the cheese option, you can serve the guacamole sauce, you could read its recipe in our recent article. Now the finishing stage is a beautiful and tasty serving of the dish. The finished nachos lie neatly all over the plate, in the center of the bowl we place the gravy boat with the selected “dressing”. Dinner is served!

For all lovers of such a wonderful snack as, we strongly recommend making real Mexican nachos at home. We will also show you how to make an amazingly tasty sauce for this amazing snack.

How to cook nachos chips in the oven at home - recipe

Ingredients:

• corn flour - 65 g;
• steep boiling water - 80 ml;
• sunflower oil - 3 dessert spoons;
• ground red paprika - 2/3 tsp;
• kitchen salt - 1/2 tsp.

Preparation

Pour cornmeal into a wide plate with slightly raised sides and immediately add boiling water to it. Stir everything immediately with a fork until everything is more homogeneous. Now, without ceasing to knead, add odorless oil a little bit. Next, stir in the nachos dough, fragrant ground red paprika with a small addition of fine salt.

We need two baking sheets, which we completely cover with baking paper and, having divided the dough, very thinly spread it over the entire area of ​​the sheets. Cut the mass into elongated triangles with a very thin and sharp knife. We send everything into an oven already warmed up to 165 degrees and bake delicious chips in this mode for 15-20 minutes.

The taste of nachos really comes out, only in the company of real Mexican.

How to make homemade nachos sauce - recipe

Ingredients:

• good butter (82.5%) - 130 g;
• cheese (hard) - 550g;
• sour cream (20%) - 270 ml;
• red pepper (hot) - 2/3 tsp.

Preparation

Melt the butter in the microwave and pour it into a small saucepan. We spread the hard cheese rubbed through the finest grater into it and put the container on the burner of the stove with the fire reduced to a minimum. When we see that the cheese mass is already starting to melt, it's time to introduce fatty sour cream here. After the cheese is finally dissolved in the creamy mass and it acquires a homogeneous character, then add red hot pepper here and remove the sauce from the burner.

As soon as the temperature of the sauce approaches room temperature, we can start serving. Pour the aromatic corn chips into a large plate in a heap and put a few tablespoons of cheese sauce in the same dish. We take pieces with our hands, dip them in the sauce and enjoy this wonderful snack in a pleasant company of relatives and friends!

Nachos are the famous Mexican cornmeal chips that are deep-fried and served in all Mexican-style restaurants. Learn how to cook nachos - and you will always have an original appetizer for any table.

Spicy and spicy, delicious and unforgettable, they are served with cheese, sour cream, pickled and fresh peppers, olives, fresh tomatoes, lettuce and onions.

Homemade nachos recipe

For classic nachos chips, only corn flour is used, but you can take both wheat and rice, just not completely, but a smaller part - for example, you can make nachos based on 1 cup of corn flour and 0.5 cups each of wheat and rice, or 1 cup of wheat.

Sift the flour through a sieve, mix with salt, pepper, paprika and cinnamon. Heat the water (it should be warm), pour the flour and leave for 20 minutes. Knead the dough adding vegetable oil. Mexicans use corn, you can take sunflower or olive.

The dough should be elastic. Make balls the size of a tennis ball out of it. Roll each ball between sheets of waxed paper so that the dough does not stick. Fry each tortilla for 30 seconds in a skillet lightly greased with vegetable oil.
Ready-made nachos can be served with vegetables or sauces. Then divide each into 8 pieces - these are our nachos. In a deep fryer or large saucepan with a thick bottom, heat all the rest of the vegetable oil to 180º. Dip the nachos one at a time in the boiling oil for 35-45 seconds. The nachos should float freely in the oil.

To prevent them from sticking together, they must be constantly stirred with a wooden spatula. Fry until golden brown and crispy. Remove the finished nachos and place them on paper towels to absorb excess fat into the towels. Meanwhile, grate the cheese on a fine grater.

Peel the pepper and cut into thin strips. Put the dried nachos on a baking sheet covered with baking paper. On each nachos, put a teaspoon of thick sour cream and pieces of pepper, sprinkle with grated cheese. Place in an oven preheated to 180º for 3 minutes.