- 1 1/2 cup Flour
- 10 - 12 Tablespoons Warm Water
- Teaspoon Salt
- 3 Tablespoons Baking Powder
- Canola Oil
For an upgarde...
- As Needed Hot Paprika
- As Needed Crushed Chili
- As Needed Garlic Powder
- Place in a bowl the flour, salt, baking powder and spices you have decided to add (and no more than half a teaspoon of extras)
- Gradually add 10 tablespoons of water, stirring (or with a fork - preferably with hands). Once all the mixture is wet, stop adding water.
- Check with your hands - If the mixture is still dry, you can add a drop of water.
- Let it rest for at least 5 minutes until the dough gets the consistency of modeling clay. It should be very flexible.
- Divide it into several parts and roll out on a floured surface – each piece 1 millimeter thick.
- It is very important to have thin dough, as thin as possible – if its not thin enough it will revert back to a thick lump.
- With a knife, cut the dough into rectangles or triangle or pretty much any shape you want.
- For those who do not like when their nachos get an airy texture during the frying, they may make a few holes with the help of a fork, to prevent it from inflating. Not much - 2-3 holes is enough.
- Place the dish on the side - and continue to roll out the rest of the dough.
- Heat canola oil in a pan. (Anyone who wants to use a chip maker or deep fat fryer - just be careful not to boil the oil but keep it hot!)
- Start placing in the dough pieces. Fry for a minute - turn and fry until lightly browned on both sides.
- Remove to paper towels.
- It's ready! They should be served about fifteen minutes after leaving the oil - not too hot and the crispness will intensify.
- Serve with salsa or sweet chili sauce.