Chips are irresistible, and of those, I love Nachos. Loaded with beans and cheese or with simple guacamole, they are simply my favorite kind of chips. I made these cause I really wanted to eat nachos. I searched far and wide for masa harina, the flour from which tortillas are made in Mexico. But nobody carries it here. In fact, I cannot even find makki ka atta in Bangalore to make makki roti :( So I stuck to what I had. I always have chapatti atta at home. Chapati is essentially Indian flatbread that resemble tortillas. You can deep fry the chips or bake them. I baked them and they turned out crisp and equally tasty. And incidentally I had a nice ripe butterfruit / avocado in the fridge to make some yummy guacamole. 1 chapati makes around 25-30 chips.
Baked chapati chip | Baked wholewheat nachos
Baked whole wheat chips/nachos
Recipe Type: Snacks
Prep Time: 30 minutes
Cook time: 30 minutes
1 cup Whole wheat flour/ atta (This may make 3-4 chapatis)
Whole wheat flour for dusting
1 tsp Olive oil per chapati
A pinch Salt
- Take the whole wheat flour in a large bowl. Add water by the tbsp. and start kneading. Knead until you get a soft smooth dough. The dough should not be shaggy and stick to your hands.
- Preheat the oven to 180 degree Celsius.
- Take a small lemon sized dough ball.
- Dust the counter surface with whole wheat flour and roll out the chapati as thin as you can. I suggest making a fresh chapati instead of using a leftover one. You can use leftover dough though.
- Heat a tava/griddle on the gas stove, reduce the flame once the tava is hot. Put the chapati on the tava and cook until small bubbles appear on one side.
- Flip the chapati and cook on the other side.
- Remove from heat. Allow it to cool for 5 mins.
- Cut into triangles.
- Place on a baking sheet. Do not let them overlap each other. Drizzle olive oil and sprinkle the salt.
- Bake for 6-8 mins until browned and crisp.
- Enjoy with guacamole or salsa.