How can we make a family cinema night unforgettable? Make some home made tortilla chips!
The family cinema nights have been a part of our lives since we have children. We mostly cozy up in the living room for the experience, but occasionally situations come around, when we need to turn on the television to calm the children down, to get them a bit out of the everyday craze and hurry.
There’s a common point in both: the family movie nights cannot work without some snacks. The children mostly asked for popcorn next to the vegetable slices and the sauce, but since the list time I made them some home made tortilla chips, it has become their main favourite and the popcorn lost its blie ribbon.
I couldn’t understand either what got into me when I just whooped in front of the oven, that I’m going to make some tortilla chips now, but I do not repent it. And I could also finally open up the cornflour which I bought in the shop last time with the this-should-also-be-tried way of thinking, and then totally forgot about it.
Although this might happen not to be the easiest recipe I have tried during my motherhood, but the eventual product compensated me: the children were really happy that I could finally produce something that is not only partially (flavour and outlook) alike to the industrial version, but it really is almost the same, and I was really happy because it is much less anything like the industrial version concerning the ingredients.
Homemade tortilla chips
- 1 cup of cornflour (3,5 dl cup)
- 1 cup of flour (normal)
- 1 teaspoon of baking-powder
- ½ teaspoon of salt
- 100 gramm butter
- 200 ml water (hot, as needed)
- Mix the flours with the baking-powder and the salt.
- Add cold butter to the mixture.
- Add a bit of hot water and work it together with the help of a kitchen machine, until it’s a soft dough (if it’s crumbly, add more water).
- Pugg it with hand as well and roll it into a rod.
- Preheat a thick bottomed pan on the cooker (no oil needed).
- Pinch off pieces of the dough at the size of smaller nuts and lengthen them out into circled shapes as much as you can, on a lightly floured surface (paper thin is the best thickness).
- But the pieces one by one into the hot pan. When it has become white, turn them around with a spatula and bake the other side as well.
- Work with middle strength fire and take care not to burn the dough! You do not need to cook them done, the tortilla pasta should stay flexible.
- After baking, put the pieces into a frypan and let them be under a lid, so that they stay soft.
- Preheat the oven to 330 F.
- When we are done with all the pieces, cut 6-7 of them into smaller wedges and put them on a baking sheet on baking paper.
- Put some oil on the top of them and use some of your favourite spices (take care to have salt in the mixture).
- Put the tortillas into the oven and dry them for 10-15 minutes on middle strength.
