Awww… I’m usually not really starving for “bad” things like candies but I’m always starving for chips. Wich doesn’t have to be bad at all. I mean it’s just potatoes or in this case corn, salt, and oil. But the problem is that the chips in the store mostly contain a lot of chemicals and sometimes even sugar. So if you wanna be sure what you are eating and maybe wanna do you own variations, as I always love to do, the best way is to make tortilla chips or regular chips all by yourself. And I also really enjoy the process of doing it. It’s so calming and you’ll be more aware of what you are eating. And yes, they still contain some oil, which means fat but therefore I use plant based fat which is definitely healthier than anything else. And I also do them in the oven and don’t fry them. Here is how to make you own unhealthy, healthy tortilla chips. I also added how to do the dip I love to eat with it. But honestly, I always buy it, haha. This also takes way more time then doing the tortilla chips…
Mix the salt, the chilli powder and the corn flour in a bowl. Add the water. You have to figure out by yourself how much is actually needed, I just doing it approximately. Then add the lemon juice and three tablespoons of olive oil. Blend it all together and let it rest until it’s dry enough to form the dough into flat circles. That usually takes about one to two hours. The flattened out circles should be as thin as the tortilla chips you want to have at the end. Cut the circle into eight pieces. Then they’ll actually have the shape of tortilla chips. Lay them out on a baking paper on a baking sheet. At this point, you have to pour the rest of the olive oil over the tortilla chips, which are two tablespoons. You can also add some more chill on them or something else you like. Bake them at 175 degrees (Celcius) for 10 minutes.
Cut the peppers in half and remove stem, seeds, and white membranes. Cut the eggplants in half lengthwise. Place peppers and eggplants cut-sides down on a large baking sheet and put it in the oven. Broil until the pepper skins blister and blacken and the eggplant is tender in the middle. The blacker you get the peppers, the better the flavor, so don’t be shy! If you find some are blackening before others, move them around on the baking sheet so that they will roast evenly. As the peppers blacken, remove them to a large bowl and cover tightly with plastic wrap. When the eggplant is tender, remove it to a plate or cutting board. Scoop out the flesh, discarding any large seeds, and place it in the food processor with the olives and garlic. Process until smooth. Allow the peppers to steam in the covered bowl until they are cool. Then peel off the blackened skin; the more skin you remove, the better, but don’t worry if you can’t get every bit. Add them to the eggplant in the food processor and pulse to chop them finely but do not blend them into a smooth paste. Remove to a bowl to serve it nice and add the vinegar, hot pepper, and salt to taste. It tastes good warmed up, in room temperature and chilled.;-)