Gluten-free corn tortilla chips
Gluten-free corn tortilla chips: Simple recipe for crispy snacks
Whether as a party snack or a side dish for a cozy movie night – homemade gluten-free corn tortilla chips are the perfect snacking fun. With just a few ingredients and simple steps, you can conjure up crispy chips that you can season and refine as you like.
This recipe shows you how to make delicious, gluten-free tortilla chips yourself in no time at all, which can be perfectly combined with a fresh tomato salsa or melted cheese. Discover how easy it is to enjoy the Mexican classic at home and bake it yourself. But first, let’s answer a few questions that keep cropping up in connection with tortillas.
What is the difference between nachos and tortilla chips?
In their country of origin, Mexico, they are known as totopos. The industrially manufactured tortilla chips from the USA are now also available in Mexico. If tortilla chips are covered in cheese or baked, they are called nachos. They are traditionally served as a snack, but over time they have developed into a full meal.
How are tortilla chips made?
Tortilla chips, also called corn chips, are a small, usually triangular-shaped corn flour salty pastry that can be easily made with just a few ingredients.
Is corn semolina the same as polenta?
Organic corn grits, also known as corn grits and polenta, is a perfect staple and versatile ingredient that can be used in a variety of different ways. Corn grits are often sold as “polenta”. Strictly speaking, polenta refers only to the prepared dish. The grain product used to make polenta is corn grits.
Preparation time: 35 minutes
Resting time: 30 minutes
INGREDIENTS
- 150 g fine gluten-free corn semolina
- 100 g gluten-free wholegrain oat flour or almond flour
- 10 g locust bean gum
- 1.5 g salt (equivalent to ¼ teaspoon salt)
- 1.5 g cayenne pepper (equivalent to ¼ teaspoon salt)
- 200 ml water, lukewarm
- 2 tablespoons olive oil
- Olive oil for brushing
- Spice mixture for sprinkling
PREPARATION
- Mix the corn semolina and the flours, salt and cayenne pepper in a bowl and make a well in the middle.
- Mix the water and oil together, gradually pour into the well while stirring, and knead into a soft dough.
- Wrap the dough in stretch film and cover and let it rest for approx. 30 minutes.
- Preheat the oven to 200 degrees (fan oven).
- Roll out the dough in portions between two sheets of baking paper until it is very thin.
- Cut into triangles, place on two baking sheets lined with baking paper, brush with a little oil and sprinkle with the spice mixture.
- Bake in the oven for approx. 10 minutes. Depending on the consistency you want, if you want them crispier, bake for 14 minutes.
- Remove from the oven and let the chips cool on a rack before eating them.
A tomato salsa or tomato chutney goes perfectly with the chips, or you can bake them briefly in the oven with cheese.