DIY tortilla chips with jalapeño-cheddar cheese dip

DIY tortilla chips with jalapeño-cheddar cheese dip

Based on 7 ratings

Difficulty

Easy 👌
35
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
15 g jalapeños
120 g cheddar (grated)
250 g cornflour
165 g flour (divided)
1 tsp salt (divided)
2 tbsp olive oil
225 ml water
¼ tsp paprika powder
1 tbsp butter
200 ml milk
¼ tsp cayenne pepper
flour for dusting
oil for frying
Metric
Imperial

Utensils

  • large bowl
  • hand mixer with dough hook
  • rolling pin
  • kitchen towel
  • nonstick pan
  • baking sheet
  • oven
  • cutting board
  • knife
  • saucepan
  • whisk

Nutrition per serving

Cal
604
Protein
19g
Fat
23g
Carb
79g

Step 1/6

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.
  • 250 cornflour
  • 150 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

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.
  • 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

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.
  • 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

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.
  • 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

Mix paprika powder and salt in a large bowl. Add baked nachos and mix well.
  • ¼ tsp paprika powder
  • ¼ tsp salt
  • large bowl

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

Step 6/6

Finely chop jalapeños. Melt butter in a saucepan over medium heat. Whisk in flour and milk. Bring to a boil while stirring constantly. As soon as the sauce thickens, add jalapeños, cayenne pepper, cheddar, and salt. Let simmer for approx. 1 min. Serve the jalapeño-cheddar cheese dip in a bowl and with the tortilla chips. Enjoy!
  • 15 jalapeños
  • 1 tbsp butter
  • 1 tbsp flour
  • 200 ml milk
  • ¼ tsp cayenne pepper
  • 120 cheddar
  • ¼ tsp salt
  • saucepan
  • whisk
  • cutting board
  • knife

Finely chop jalapeños. Melt butter in a saucepan over medium heat. Whisk in flour and milk. Bring to a boil while stirring constantly. As soon as the sauce thickens, add jalapeños, cayenne pepper, cheddar, and salt. Let simmer for approx. 1 min. Serve the jalapeño-cheddar cheese dip in a bowl and with the tortilla chips. Enjoy!