Low-Fat Nacho Chips
By La Salsa Inglesa
You tend to find that Guatemala’s delectable dips such as guacamole or refried beans almost always come accompanied by a generous portion of nacho chips, ‘para picar’. Yet it’s increasingly rare to find homemade nachos despite being such a popular snack. We want this to change in Xela. That’s why this month we bring you a quick and easy nacho recipe. There’s a slight ‘trampa’ because we recommend using readymade ‘tortillas de harina’ which are larger and thinner than the usual handmade ‘tortillas de maiz’, turning wonderfully ‘crujiente’ (crispy) when baked. While nachos are typically deep-fried, these tortilla slices are lightly brushed in olive oil then baked, making them a healthier alternative to the bought variety. Taking only 10 minutes in the over they will be ready faster than you can say ‘Tecún Umán’!
Preparation and cooking time: 15 minutes
Makes approx. 40 chips
- 5 flour tortillas
- 3 tbs olive oil
Preheat the oven to gas mark 4, 350°C
Stack the five tortillas and cut down the middle to make two halves. Next cut each half into quarters leaving you with eight piles of tortilla squares
Using a brush, coat one side of a tortilla slice and place oil side down onto two baking sheets. Repeat until the trays are full making sure the chips aren’t overlapping. You may need to cook them in two batches
Brush the tops of the chips with more olive oil and then sprinkle lightly with salt before placing in the preheated oven for 10-12 minutes until golden brown
Remove and transfer the chips to another tray or chopping board immediately
Serve with your preferred choice of salsa, like last month’s ‘frijoles revolteados’ available on Xelawho’s website. To store, keep in an airtight container but they are best eaten within a day or two before they loose their crunch.
Book your cookery class with Asociación de Mujeres del Altiplano (AMA) where Women Circle members offer traditional Mayan techniques:
My Latin American food blog can be found at www.lasalsainglesa.com