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Nacho Chips

To prepare
2 min
To cook
20 min

Crispy treats for your tooth and taste buds, Nacho Chips have a characteristic texture that is quite different from other chips


  • 0.5 teaspoon dried oregano
  • 2 teaspoon oil
  • Salt to taste
  • 0.75 cup flour (makai ka atta)
  • 0.25 teaspoon carom seeds (ajwain)


1.Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.

2. Divide the dough into 3 equal portions.

3. Roll a portion into a 250 mm. (10″) diameter circle using a little plain flour for rolling and prick it evenly with a fork.

4. Cut into 16 equal triangles and keep aside.

5. Heat the oil in a deep non-stick kadai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.

6. Repeat steps 5 to 6 to make 32 more chips in two more batches.

7. Cool and store in an air-tight container. Use as required.

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