Fabulous Baked Rainbow Nachos

Let's wrap up Pride Month with a little Rainbow Tortilla Chips recipe! These colorful tortilla chips are not only aesthetically appealing, but they taste much like the plain store-bought Doritos! If you've ever made tortilla chips at home, you'll know that they hardly ever end up looking like the flawless store ones, well, here's a recipe that is a little bit more hard work than just toasting or frying corn tortillas, but it's totally worth the effort.

Click here to watch the video on my YouTube channel!

You'll start with cornmeal, not cornstarch, but actual yellow cornmeal, which is coarse and unprocessed, it looks like polenta but don't use polenta! The resulting dough may be unmanagable. For the basic recipe you'll need nothing more than cornmeal, water and salt. Now, since we're making Rainbow Tortilla Chips, we'll need a little something more.



Ingredients:

Basic dough
- 100 g cornmeal
- 100 ml water
- 1/2 tsp salt
Yellow dough
- 100 g cornmeal
- 100 ml water
- 1/2 tsp salt
- 1 tbsp turmeric powder
Green dough
- 100 g cornmeal
- 100 ml spinach juice
- 1/2 tsp salt
Red dough
- 100 g cornmeal
- 100 ml beetroot juice
- 1/2 tsp salt
Purple dough
- 100 g cornmeal
- 100 ml red cabbage water
- 1/2 tsp salt

This dough is really forgiving and easy to manage, you need to use the same proportion of cornmeal and liquid, so you don't even really need to measure out anything. But it is important to know that depending on the coarnseness of your cornmeal you'll need more or less water. So don't just put 100 ml of water into the dough right away, pour it little by little, mixing or kneading as you go, and stop adding water when the cornmeal starts to form a ball. If your dough is too wet, you can safely add more cornflour little by little until it becomes nice and firm.

Now, I used natural food coloring, which you can learn to make right here. But if you don't have time to prepare those you can just use regular store-bought gel food coloring.

Procedure:

1. For each colored dough, mix cornmeal with salt, and then slowly start adding water or the liquid ingredient while mixing. You may not need to use the entire quantity of liquid.
2. Roll the dough into a ball and the lay it on a parchment paper.
3. Cover it with plastic wrap and roll it out with a rolling pin. Make a very thin layer for maximum crispiness.
4. With a pastry cutter, cut triangle shapes. Transfer the parchment paper on a baking tray.
5. Bake at 180ºC for 7-10 min (or until the triangles look dry), watching closely as they may burn quickly.
6. Let your tortilla chips cool and separate them if they're sticking together.
7. Enjoy with any salsa or dip of your choice!


I love these with some guacamole on the side! It's the simplest and best way to have them! They're also great to snack on as they are, but you can also sprinkle them with some spices and lemon to get a Dorito-like experience.