Description
Offer to cook the corn chips, that taste in no way inferior to store-bought, and serve with a creamy sauce of avocado, the sharpness which you can adjust according to your taste. These chips are perfectly stored in a dry place for up to 30 days. Help yourself!
Ingredients
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Flour
100 g
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Corn flour
140 g
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Milk
160 ml
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Vegetable oil
2 tsp
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Salt
1 tsp
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Sugar
1 tsp
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Paprika sweet
2 tsp
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Curry
1 tsp
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Peppers red hot chilli
1 tsp
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Avocado
1 piece
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Lemon juice
1 Tbsp
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Yogurt
60 g
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Green onions
2 sprig
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Soy sauce
1 tsp
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Peppers red hot chilli
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Garlic
1 tooth
Cooking
In a bowl add the dry ingredients to the chips. Stir with a whisk.
The dry mix pour in the milk and vegetable oil.
Knead the dough. Wrap in clingfilm and put into the refrigerator for 30 minutes.
Divide the dough into 4-5 parts. Every part very thinly roll out on a floured surface.
Cut into triangles or squares and place on a baking tray lined with parchment. I like the parchment not greased.
Bake in a preheated 220 degree oven for 7-10 minutes. Ready to remove chips from baking sheet to cool.
For the sauce avocado peeled, cut into slices. Of 1/2 lemon squeeze 1 tbsp juice.
Chop the green onions finely.
In the blender add avocado, lemon juice, pressed garlic, green onions, yogurt.
To break immersion blender until creamy. Add soy sauce (I have a Light soy sauce TM Kikkoman), red hot chilli peppers and more time to penetrate.
The cooled chips and serve with the sauce. Bon appetit!
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