Baked tortilla chips with jalapeño-cheddar cheese dip

Step 1/6

• 250 g cornflour
• 150 g flour
• 1 tsp salt
• 2 tbsp olive oil
• 225 ml water

• large bowl
• hand mixer with dough hook

Add cornflour, most of the flour, two-thirds of the salt, olive oil, and water to a large bowl. Beat with a hand mixer with dough hook until a smooth dough forms. Knead the dough with your hands for approx. 5 min. more. Add more water if the dough crumbles too easily.

Step 2/6

• flour for dusting

• rolling pin

Lightly flour a work surface. Divide the dough into approx. 16 small balls and roll each ball out into a thin circle with a diameter of approx. 15 cm/6 in.

Step 3/6

• oil for frying

• kitchen towel
• nonstick pan

With little or no oil, fry the dough in a nonstick pan over medium heat. Fry until golden brown on both sides. Remove from the pan and cover with a moist kitchen towel so they remain soft.

Step 4/6

• baking sheet
• oven
• cutting board
• knife

Preheat the oven to 200°C/390°F. Cut the tortilla chip circles into triangles. Place the triangles onto a baking sheet and bake for approx. 5 min.

Step 5/6

• ¼ tsp paprika powder
• ¼ tsp salt

• large bowl

Mix paprika powder and salt in a large bowl. Add baked nachos and mix well.