Fate Tortilla Chips

These are lovely served for a snack with a suitable dip or used to make delicious Jack Fruit Nachos. They are easier than you might think to make. The secret is to roll the dough out very thinly to produce light, crisp chips. They keep well stored in an airtight container or freezer.

Preheat the oven Gas 5, 180°C, 375°F.

Mix the Fate Low Protein All Purpose Mix, salt, and baking powder together in a bowl. Measure the 50ml of water and add the browning.

Add the oil into the dry ingredients and then pour in the water. Use a large metal spoon to quickly mix together. At this stage, it will look dry and won’t come together. So, add just a little more water, (but only 1 tsp at a time) until it comes together into a firm dough. You might find it easier to use your hands.

Place the dough onto the work surface and knead it a few times until smooth. It shouldn’t stick at all, if it does, just use a tiny dusting of Fate Low Protein All Purpose Mix. Cut pieces of non-stick baking paper the same size as your baking trays. (I used 2 baking trays 22 cm x 32 cm for this recipe to give you an idea). Place about half of the dough onto one piece of paper. Use a rolling pin to roll out the dough evenly until it is very thin. It should be about 1 mm thick. Trim the edges to neaten slightly. Repeat with the remaining dough.

Using the blunt edge of a knife, cut into wide strips, and then into squares. Cut the squares diagonally in half to create triangles. They don’t need to be even. Leave them in place on the paper and slide it onto the baking tray. Repeat with the other half of the dough.

Bake for about 10-15 mins. Turn them over halfway through so that they cook evenly and crisp all the way through. Take care that they don’t brown too much. Use them to make Fate Jackfruit Nachos, or serve them as a snack with a suitable dip.