Tortilla Crisps

Wednesday, July 7, 2010

Tortilla crisps are the perfect snack for watching tv, but they can be quite oily and loaded with salt. This baked version contains a fraction of the calories and can be flavoured just as you like. They are perfect served with Pineapple Salsa or Tomato Pesto or with tomato salsa and jalapeños to make nachos.

The basic batter is lightly fried into small pancakes then sliced into triangles and baked in the oven. 
This recipe will make 6 small pancakes that will give 2 portions of crisps.

• 120g Plain flour
• 60g corn meal/maize
• 1 vegetable stock cube. (Low sodium if possible). Crumbled
• 1 egg. Lightly beaten
• 400ml of cold water
• a couple of sprays of Fry Light One Cal spray oil
• a little corn meal/maize for sprinkling
• cayenne and paprika for garnish

  1. Preheat the oven to 200°C and line a baking tray with foil. Spray lightly with one cal spray oil.
  2. Sift the flour and maize into a bowl. Crumble in the stock cube and make a well in the centre.
  3. Meanwhile, combine the egg with the water and whisk to combine. Add the egg/water mixture to the bowl and stir to combine to form a batter. You can whisk the batter by hand or blitz it quickly using a hand blender to make sure it's completely combined and free of lumps.
  4. Next heat a small frying pan over a high heat and add a spray of one cal oil. Pour roughly half a ladle full of the mixture to the pan and gently fry, turning once. Remove from the pan and allow to cool. Continue with the batter until all pancakes are made. (Add a few more sprays of oil as you're making the pancakes).
  5. Next, slice the pancakes into triangles and transfer to a foil lined tray and sprinkle about half a teaspoon of maize over the crisps.
  6. Transfer to the oven and bake for 10-15 minutes until golden. Turning once or twice.
  7. Add a shake of cayenne and paprika and serve.

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