Homemade Whole Wheat and Flax Tortilla Chips…
Jan 07 2008
In search of a solution for what to eat my Texas Caviar with I decided to make my own Whole Wheat and Flax Tortilla Chips. I found a recipe online for Whole Wheat and Flax Tortillas. I modified the recipe by doubling the amount of flax meal in the recipe and by using olive oil instead of canola oil. Then I cut and baked the tortillas in the oven.
Ingredients:
3 cups Whole Wheat Flour, less 6 tablespoons
6 Tablespoons flax meal
1/4 Teaspoon baking powder
1/2 teaspoon of salt + plus some salt to sprinkle on the chips
3 Tablespoons Olive Oil + 1-2 more tablespoons for the chips
1 Cup warm water
You mix it all together, I used my hands, and form it in to a ball. Wrap the ball in plastic wrap and let it sit for 1o mins.
The divide it up on to smaller balls I think I did about 12. Again cover with plastic wrap and wait 10 more mins.
Roll the balls out in to paper thin circles. (easier said than done let me assure you) I kept mine stacked on a plate covered with a moist paper towel.
In a dry non stick skillet cook each tortilla till it’s browned on each side.
Cut the tortillas in to whatever shape you like. I made a bunch of sizes and shapes. Why?….because I could.
Place the pieces on a cookie sheet. I used a cookie sheet with Silpat which makes it non stick, but I doubt that matters since they aren’t sticky.
Lightly brush with Olive Oil and salt the chips.
Bake at 350 degrees for approx 10 mins. The baking time is all going to depend on your oven, the thickness of the chips and how dry they got while you browned them in the skillet.
Stats: 2045 calories, 88 g Fat, 254 g Carb, 55 g Protein
I broke this down and it’s very comparable to the baked Blue Corn Tortilla Chips I purchased at the grocery.
These chips taste great! I think next time I might add some garlic powder or maybe not cause they are very good with just salt.
So how much does this recipe make? Well, the first two tortillas I made were way too thick and then I ate some, but here is a picture of what I ended up with.
The scale of the photo is bad, but that’s a gallon zip lock bag. I think this recipe, without the chef taking “samples”, would’ve easily filled this bag.
Here is a link to the original recipe.
– Jeremy
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nice. kristin makes us homemade chips every so often. she’s got a very easy recipe - she buys the super low carb, high protein, high fiber tortillas & uses a pizza slicer to cut the chip shapes (basically cuts the tortilla in eights. she sprinkles a little sea salt (maybe some olive oil - not sure) & then sprays a cookie sheet with pam. bakes in the oven & your done.
what i find most frustrating about most home chip recipes is how they hold up when it comes to dipping. i like a chip that doesnt’ break when i scoop.
These held up good. Some where a bit more brittle than I would of liked, but all in all they seem to hold up very good. I got one batch of them to about the the thickness of a commercially made chip and the rest were slightly thicker.
I would like to get the nutritional values at little more balanced, but for my first try I think they turned out pretty good.