Homemade Nacho Chips
Making your own nacho chips from scratch is easier than it sounds! If you’re craving nachos and you don’t feel like running to the store, this quick recipe will fill the bill and you might end up making them more often than you thought.
Why Make Your Own Nachos?
You may be wondering, if nachos are fairly cheap to buy then why would I want to make my own? My simple answer to this is, why not? First of all, you might have a jar of salsa in your fridge, or avocados that you’d like to turn into guacamole–but no nachos! If you don’t want to run to the store for just one that, then making them is practically less work.
Not only can this recipe come in handy when you want to save yourself a trip to the grocery store, making something like your own nachos is a great way to make your guests remember. And I have to say that the nachos you make at home not only taste better than store bought, but you know exactly what’s in them!
How Long Do Homemade Nachos Keep?
Homemade nachos will keep fresh for a good 2 weeks if stored in an airtight container. They will last even longer if you keep them well sealed in the freezer. To bring them back to their maximum freshness, spread them out onto a baking sheet and heat them at 350F/177C for 5-7 minutes. You will think they were just fried!
Even though it might seem like a lot of work for just some nacho chips, I hope you’ll give this recipe a try and let me know it they turned out for you!
Homemade Nacho Chips
Ingredients
- 1 cup yellow cornmeal
- ½ cup all purpose flour
- ½ teaspoon salt
- 1 tablespoon oil
Instructions
- In a bowl combine cornmeal, all purpose flour and salt. Whisk well to combine. Add oil and rub in with your fingers until it becomes fully dispersed into the dry ingredients and resembles sand.
- Slowly add enough water to form a soft dough. Once it comes together, knead the dough for 1 minute. Cover and allow to rest for 5 minutes.
- Heat oil to 350°F/177°C. Divide dough into 3 equal portions. On a lightly floured surface, roll each portion into a 9 inch circle. Do not worry about the edges looking rough. Prick the circle all over with a fork and cut into 12 wedges. Fry the triangles in the hot oil for 1 minute, then flip and fry the other side for an additional 30-45 seconds. Drain on paper towels and serve with your favourite dip.