The start of autumn means sadly the end of tomato season. But happily lots of green tomatoes and tomatillo to make salsa. And what would be salsa be without some delicious tortilla chips. This is also another super useful recipe for sourdough discard. Store them in airtight container for 2 weeks max as they do get stale.
ingredients
- 170 grams corse corn meal
- 170 grams fine corn meal
- 450 grams sourdough
- 45 grams room temperature butter
- 1tsp fine salt + corse salt to sprinkle before cooking
- 1tsp grounded pepper (more if you like a bit more of bite)
- (optional) grinder black pepper, paprika, onion poudre or garlic poudre
- Mix well in a bowl corne meal + sourdough + butter + fine salt + pepper
- Wrap up the dough in cling film and in the fridge for at least 45 min.
- Divid the dough in 4 even portion. 1 portion should fit a standard cooking tray.
- Flour some baking paper that fits your baking tray.
- Roll out your dough to quite thin around 1/4 cm.
- Sprinkle some coarse salt and more pepper if you want more bite.
- Now to cut to triangles. Start with even vertical and horizontal lines so you have squares. Next do diagonal lines where the corners of your squares meet.
- Sprinkle some olive oil and use a pastry brush to make sure there is an even coat.
- In the oven at 180c for 30 min