When I want chips nothing is better than a batch of 3 flour chips.
Mix the 3 flours, water, salt and you’ll get a ton of delicious chips to go round. These chips turned out very crumbly and savoury, but I scarfed down an entire bowl.
To carb my day up what is better than a crispy handful of corn chips, obviously made my way. Annnd …you can whip up a batch easily!
Yes, those “3 flour chips” satisfy those salty stuff cravings and fit my macros perfectly, and they are absolutely not fried. Baked in the oven and fat free. Bingo!
I really love tex-mex, just as a ton of other traditional cuisines all round the world and admire their capability to grill meat and use maize flour, for me they are the best at it.
Unfortunately I have never been there, but I think I could easily have a lot of fun!
Now I can’t go there, so virtually I have brought a piece of South America home revisiting their super crunchy Nachos. I am really obsessed with these chips.
I have struggled with the right doses for so long, one time the mix was too runny, the other was too thick or too thin, too salty or as bitter as chicory, once burnt and then raw, and I can go on and on.
Working with 3 flours is not that simple.
I am not a “ Good first take!” kind of person, I often find myself throwing everything in the bin. I hate this, because it is a wasteful, it costs money, time and effort.
I am a little perfectionist so I don’t stop till I reach the right outcome.
Fortunately I got the right combo, or the mix I like the most.
Dipping them in sauce, dip or cream such as hummus, guacamole, spicy tomato sauce is amazing …everything homemade. Sooooo delicious.
To make this dish, I spent a total of € 0.60 and €0.30 per portion. Cheap and put together in less than 40 minutes!
Let’s make those 3 flour chips here the recipe.
Mix the 3 flours in the mixing bowl along with paprika and salt.
Mix evenly and add lukewarm water mixing all the time.
The dough should be smooth, but slightly soft and a little sticky.
Let it stand covered for 10 minutes.
Meanwhile heat the oven to 200°C and line a baking tray.
Pour the dough in the middle of the baking tray and cover it up with the other sheet of baking paper.
Starting from the center spreading the dough towards the edges of the tray spread it out evenly trying to get a roughly 1 mm thick dough.
Remove the upper baking paper sheet , cut the chips and then bake for 10 minutes, then flip the chips upside down, and bake for 5 more minutes.
Pop it out of the oven and let it cool down on a cookie rack.
When cooled down shred and salt it.