These tortilla chips are perfect for a snack platter and go so well with whatever dip you choose. We have made them several times now as they are super easy to knock out in no time at all.
I am feeling slightly bereft. Usually at this time of the year I am finalising our overseas trip. Ordinarily, we travel over the last week of April and the first week of May. We have two public holidays in South Africa at this time, so we miss very few working days. But this year we are not heading overseas for a pre-winter break. The universe works in mysterious ways, and maybe it was just not meant to be. Our original plan was to visit Mark in The Netherlands in April, spending 10 days exploring the country. And then we would go to Italy in October to properly visit Naples. We have timeshare booked on a working wine farm in the North of Italy for the second week of October. So the plan was to drive up the coast and see new places.
Today’s inspirational recipe from Lavender and Lime ♥ Tortilla Chips ♥ #LavenderAndLime Click To Tweet
But, when our December plans included a trip to Croatia we decided that three overseas holidays in one year was just too much. And had we known about Croatia before we booked in Italy, we would probably have gone in May as planned. But as I say, the universe works in mysterious ways. The world has been hit with a serious virus. One so bad that the South African Government put a travel ban in place and declared a national state of disaster. This was done before it became a pandemic in South Africa but it would have meant that we could not have travelled next week. A few of the restrictions put in place included self isolation, gatherings of more than 100 people prohibited and school closures. This quickly changed a to full lockdown which started on the 26th of March.
Click on the links for conversions and notes.
- 90 g masa harina flour
- 0.625 mls chilli salt
- 100 mls warm water
- Salt for sprinkling
- Preheat the oven to 180° Celsius
- Place the flour and chilli salt into a large mixing bowl and stir to combine
- Slowly add the water and bring the dough together
- Knead in the bowl until the dough is smooth and stops sticking to your hands
- Cover the bowl with a damp cloth and leave to rest for 5 minutes
- Cut a sheet of baking paper to fit your baking tray
- And then cut another sheet the same size to go on top of the dough while rolling out (or use a silpat)
- Place the dough onto one sheet of the baking paper and cover with the second sheet, or the silpat if that is what you are using
- Roll out until the dough is 3mm thick and then place onto your baking tray
- Cut random shapes using a pizza slicer or knife, being careful not to cut the baking paper
- Sprinkle salt on top of the dough and place into the oven to bake for 35 minutes
- Remove from the oven and take the chips off the baking tray and cool on a wire rack before eating
Inspiration published on Lavender and Lime April 17:
- 2019 – Zibaldone
- 2017 – Hot Cross Buns Pudding
- 2016 – Polar Loop Fitness Wearable
- 2015 – Win Tickets To Parklife Cape Town
- 2014 – Yoghurt Pastry
- 2013 – ‘Making’ Our Own Champagne At Weltevrede
- 2012 – Ginger Prawns On An Apple And Tatsoi Salad
- 2011 – Food Quiz Number 51 For A Friday
- 2010 – Food Quiz Number 26 For A Friday
Today was meant to mark the end of our lockdown. But is has been extended by two weeks. #stayhome #staysafe #flattenthecurve
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