Tortilla Chips Salty or Spicy

Since we love these nibbles and the commercially available ones are deep-fried, I've tried for a long time to make low-fat crisps. The effort is low and the flour for it can be purchased on the Internet. Since you need very little for this, the flour supply lasts a very long time. It is always worthwhile to try it out. You can not only make chips from it, but also tortillas.

Put both flours, egg white, salt and oil in a bowl and knead with the dough hook of the hand mixer until crumbly. Then, with the dough hook running, gradually pour in the hot (!) Water and knead in several steps. Turn the dough out onto the work surface and work it through well with your hands for another 2 minutes. It must not stick and must be smooth, elastic and easily malleable. Shape the dough into a thick roll, wrap it in cling film and let it rest for at least 1 hour at room temperature. But it doesn't matter if you let it rest longer. The better he pulls off.

For the chips, cut the dough one after the other into approx. 80-100 g portions (smaller portions are easier to roll out) and roll each 1 mm thin between two layers of baking paper. Wrap the dough that is not yet needed with the foil again. The size of the dough sheet does not matter, only the 1 mm should be adhered to. After rolling out, carefully peel off the top paper and straighten the thin sheet of dough a little at the edges. Add the dough sections to the dough to be processed and wrap with them.

Line a baking sheet with parchment paper or foil. Now place the sheet of dough that is still firmly attached to the lower baking paper with the paper facing up on the baking sheet. Also carefully remove the paper that is now on top. For salty chips, coat the surface of the dough very thinly with oil and sprinkle lightly with salt. For hot chips made from oil, chilli powder, paprika and a little salt, mix a small marinade and spread a thin layer on the dough.

Preheat the oven to 180 ° circulating air. Now cut the sheet of dough into triangles with a very sharp knife and place the tray in the oven on the middle rack. The baking time is 10 - 12 minutes. Check the first tray more often. They should turn golden yellow to light golden brown and be crispy. If they are still a bit elastic, but already have their color, they can be "post-dried" in the cooling oven when they are all made. Open the oven door briefly at least once during baking so that the moisture in the dough can escape. This will make them crispy faster.

For this purpose, approx. 60 g portions of about 1.5 - 2 mm are rolled out of the dough (also between 2 layers of baking paper). Then you press a shape with a diameter of 18 cm into the paper and mark the tortilla. I used a bowl with the measure. After peeling off the top paper, cut out the marking. If you have a tortilla press, you will of course use it.

In the meantime, heat a pan on the stove (without oil). When it is hot, turn the heat down 1/3 and put the rolled tortilla in with the paper facing up. Peel off the paper and roast both sides for approx. 1 - 1.5 minutes, turning several times. You can make the tortillas in advance and freeze them either raw with paper interleaves or lightly roasted.