Corn Tortilla Chips(Totopos) | Made From Scratch

Ingredients

• 100 g cornmeal (finely ground)
• 100 g all-purpose flour
• 75 g water
• 3 g salt
• 2 g chipotle powder
• 1 Litre oil for frying (enough to fill 1/3 deep pot or saucepan.)

Instructions

1. 1

   mix dough: Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.

2. 2

   roll out: Cut smaller pieces and roll out on a well-floured surface until very thin. About the thickness of a credit card.

3. 3

   Cut into regular or irregular shapes. Your choice. Leave on open on the counter.

4. 4

   heat oil: Heat a deep pot or pan filled 1/3 with frying oil. Heat until 170 °C (338 °F) and turn the heat down completely. If you have a small fryer, then use that instead. Keep monitoring the temperature, as you don't want the oil to get too hot.

5. 5

   fry chips: Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.

6. 6

   cool and serve: Let it cool down slightly and serve.