Corn chips with salsa

Corn chips with salsa

Total: 1 hr 10 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 240 kcal
, Fat: 10 g
, Carbohydrate: 33 g
, Protein: 4 g

Ingredients

600 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

150 g fine polenta
100 g white flour
¼ tsp salt
1 dl water
2 tbsp olive oil

Corn chips

2 tbsp olive oil
¾ tsp paprika
½ tsp salt

Salsa

1 tbsp oil
1 onion, finely chopped
½ tbsp preserved jalapeño peppers in slices, finely chopped
2 tomatoes, deseeded, finely chopped
1 tbsp red wine vinegar
1 tbsp water
½ tsp salt
1 tbsp coriander, finely chopped
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How it's done

Dough

Mix the polenta, flour and salt. Whisk together the water and oil, add to the flour mixture, knead to form a soft dough, cover and leave to rest for approx. 30 mins.

Corn chips

Mix the oil, paprika and salt. On a lightly floured surface, roll the dough out very thinly in batches, cut into diamonds, place on two baking trays lined with baking paper, brush with oil.

To bake

Approx. 10 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool on a cooling rack.

Salsa

Heat the oil in a pan, briefly sauté the onion. Add the jalapenos, tomatoes, vinegar and water, season with salt, cover and simmer for approx. 5 mins. Leave the salsa to cool, mix in the coriander, serve with the chips.

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