Tortilla chips are so simple to make once you've mastered flatbread/chapati/ tortillas, these are all the same really and made from our basic dough recipe. An hour or two of yeast fermentation is optional but I always do it as it reduces net carbs in favor of millions of yeast cells containing all the vitamins & nutrients of nutritional yeast. 

Anyone experiencing a poor rise for dough intended for bread should convert it to flatbread as the rise is moot when rolling out dough for flatbread.

 

Ingredients

FiberFlour                    250g

Yeast                               5g (optional)

Olive Oil                          15g and more for basting chips

Salt                                  5g

Water                             190g  

 

1. Put flour yeast and salt into a food processor.

2. Add water turn on at low speed. Trickle in some olive oil.

3. The dough will come together into a ball quickly ~20-30 seconds.

4. Roll into balls of about ~80g. These can be left to rise for 1 to 2 hours if using yeast. 

5. When ready to cook, flatten the balls using your hand and then a rolling pin making sure to keep the area sufficiently dusted with flour to prevent sticking.

6. Cooked on a hot plate for around 60 seconds each side.

 

Now you have flatbreads to eat, keep in the fridge for up to a week or make chips as follows:

Using a pizza roller cutter cut tortillas into chips, baste well with olive oil, season as you like.  Bake chips at low/moderate temp eg 150C for 10-15 mins.  Keep an eye for burning.  You can use an air fryer, oven or microwave to crisp up your chips.

Tips:

• Easy to scale up this formula water 70-80% of flour, salt and yeast 2% of flour.

• Yeast is optional but would increase volume and lightness if dough left to proof for 30-60 mins.

• Keeping your work area dusted with flour prevents the moist dough from sticking to your work surfaces, never be afraid of too much dusting flour!