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 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

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.
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