Crispy Tortilla Chips

Makes about 20. I love these, better than any on the market, and completely gluten free and really easy to make.


  • 200g Gluten-Free Flour Mix A
  • 100g fine cornmeal or polenta
  • 1 ½ tsp xanthan gum
  • 1 tsp baking powder
  • 1 pinch salt
  • 260mls warm water approximately
  • vegetable oil for frying
  • salt and chill powder for dusting


  1. Place the flour, cornmeal, gum, baking powder and salt together in a bowl.
  2. Add enough warm water to form a soft dough.
  3. Remove from the bowl and knead well for 2-3 minutes using a little starch to stop it sticking to the board.
  4. Divide the dough into small pieces.
  5. Dust a rolling pin well with starch (cornflour or arrowroot) and roll out a piece of dough as thin as possible.
  6. Cut into small triangles.
  7. Heat the vegetable oil to about 175-180°C (340-355°F) or until a cube of bread browns in 30 seconds.
  8. Deep fry in small batches until crisp on both sides.
  9. Drain well on kitchen towel, and then dust with salt and chilli powder.


It is best to cook in small batches.


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