Nacho Chips

DIRECTIONS

• Sieve the corn flour in a clean dry bowl
• Add salt
• Pour in lukewarm water, 1 tbsp at a time until the dough is semi dry and clumps together in the shape of a ball
• Keep aside
• In a hard bottom deep pan pour in oil and heat over medium low flame
• Tear out a cling film about half a meter in length and place on your counter
• Divide the dough in 2 or 4 round pieces
• Using your palm flatten the dough first and place cling film and cover with the other end of the cling film. Don’t worry if the dough balls start to crumble
• Using a rolling pin start rolling the cling film until the dough flattens to 1 cm thick
• Once done, gently pull up the cling film and transfer flattened dough to a cutting board
• Take a triangle shaped cutter, place it on the dough and cut it out
• Do an oil test by taking pieces of the dough and putting it into the hot oil. If the dough drowns, your oil still needs to heat up. Increase flame. If the dough bubbles on the surface your oil is perfect
• Immerse the chips in batches and wait until the surface gets golden brown before tipping them on the reverse
• Drain the chips once cooked in a paper towel to remove excess oil
• Serve with salsa