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# Tortilla Chips Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 1 box |
## Ingredients
* 1 cup maize flour / makkai ka atta)
* ½ cup wheat flour / atta
* ¼ tsp turmeric
* ½ tsp pepper *(crushed)*
* ½ tsp salt
* 2 tsp oil
* water to knead
* oil for frying
## Instructions
1. firstly, in a large mixing bowl take 1 cup maize flour and ½ cup wheat flour.
2. also add ¼ tsp turmeric, ½ tsp pepper, ½ tsp salt and 2 tsp oil.
3. mix well making sure all the spices are combined well.
4. now add ½ cup water and start to knead the dough.
5. knead to stiff and smooth dough adding water as required.
6. pinch a ball sized dough, and dust with wheat flour.
7. roll slightly thick, dusting wheat flour as required.
8. prick the roll with a fork, preventing from puffing up while frying.
9. trim the sides and cut into triangle pieces.
10. now drop the triangle chips into the medium hot oil. or bake in preheated oven at 180 degree celcius for 25 minutes.
11. fry on low to medium flame stirring in between.
12. fry on low flame until the nachos chips turn crisp and golden brown for 10 minutes.
13. drain off the chips over kitchen paper.
14. finally, enjoy nachos chips with roasted tomato salsa or store it for a month in an airtight container.
## Step-by-step
firstly, in a large mixing bowl take 1 cup maize flour and ½ cup wheat flour.
also add ¼ tsp turmeric, ½ tsp pepper, ½ tsp salt and 2 tsp oil.
mix well making sure all the spices are combined well.
now add ½ cup water and start to knead the dough.
knead to stiff and smooth dough adding water as required.
pinch a ball sized dough, and dust with wheat flour.
roll slightly thick, dusting wheat flour as required.
prick the roll with a fork, preventing from puffing up while frying.
trim the sides and cut into triangle pieces.
now drop the triangle chips into the medium hot oil. or bake in preheated oven at 180 degree celcius for 25 minutes.
fry on low to medium flame stirring in between.
fry on low flame until the nachos chips turn crisp and golden brown for 10 minutes. drain off the chips over kitchen paper.
finally, enjoy **tortilla** **chips / nachos chips** with roasted [tomato salsa](/recipes/tomato-salsa-recipe-salsa-dip-recipe) or store it for a month in an airtight container.
## Video
## Notes
* firstly, knead the dough well, else it will be difficult to roll as it breaks.
* also, fry on low to medium flame, else the nachos chips will not turn crisp.
* additionally, use tomato paste to the dough to prepare tangy chips.
* finally, **tortilla chips / nachos chips recipe** tastes great when fried rather than baked.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tortilla-chips-recipe-nachos-chips/](https://hebbarskitchen.com/tortilla-chips-recipe-nachos-chips/)
