Nacho Chips recipe, Homemade Nacho Chips Recipe, Corn Chips (2024)

Nacho Chips Video

नाचो चिप्स रेसिपी | कॉर्न चिप्स | घर का बना मैक्सिकन नाचो चिप्स | डीप फ्राई इंडियन स्टाइल नाचो चिप्स | कैसे बनाना है नाचो चिप्स - हिन्दी में पढ़ें (Nacho Chips in Hindi)

If you like Nacho Chips ,then try

1. If you like thisnacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips |, you can use it for other Nacho recipes like:
   • Nachos with Salsa and Baked beans
   • Cheesy Nachos
   • Mexican Nacho Soup

How to make Nacho chips:

1. To make crispy Nacho Chips, we first have to take a deep bowl and add the maize flour to it. Usually tortillas and nachos are both made with maize flour as it is a Mexican dish. It is pale yellow color and has bigger grains and is very different from corn flour, which is white in color.
   
2. Now add the maida to this. As maize flour is gluten free, it doesn’t have a stretchy quality when made into a dough and can easily tear when rolled. So we add the maida so that the dough comes together well.
   
3. Now add the oil. Adding the oil to the dough results in crisp nacho chips.
   
4. Now add the carom seeds to the flours. This will give a unique taste to theNacho Chips.
   
5. Also add dried oregano.
   
6. Finally add salt to taste.
   
7. Mix all the ingredients with your hands.
   
8. Slowly add water and mix it well. Knead into a soft dough using enough water. We have used approximately½ cup water. The dough should be soft but should not be sticky.
   
9. Once the dough is kneaded well, divide it into 3 equal portions and roll each portion betwenn your palms too make a ball shape.
   
10. Sprinkle a little flour on the rolling board so that it is easier to roll the dough out without it sticking to the rolling pin or rolling board.
    
11. Take a portion of the dough and flatten it on the rolling board.
    
12. Roll the dough into a 250 mm. (10”) diameter circle.
    
13. Cut the rolled dough into 16 equal triangles and keep aside.
    
14. Take a fork and prick the rolled dough evenly. When we prick the dough, it creates little holes in the dough which prevents the nacho chips from fluffing up when fried. Prick them only after you have cut them. The presence of holes in the dough will make it difficult for you to cut.
    
15. Repeat the process with the other 2 portions of the dough.
16. Heat the oil in a deep non-stick kadhai and add a few chips at a time. Stir it once you add the chips so they don’t stick together.
    
17. Deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides.
    
18. Drainnacho chips | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips |on an absorbent paper.
    
19. Wait for theNacho Chipsto cool and store them in an airtight container. Use the Nacho chipsas required. They will last for 15 days in an airtight container and a perfect jar snack for kids. You can even serve Nacho Chips (Corn Chips) immediately with sour cream and salsa.
    

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