nachochips och salsa
Visa alla recept för: A Swedish smorgasbord
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Preheat your oven to 175 degrees C
2 cups of the cheese
1. 5 cup almond meal
5 mls of Murray river salt
as much chili powder as you dare
10 mls sweet paprika
enough water to make a dough, it should be a firm dough, be careful it doesn't get sticky.
2 cans diced tomatoes
2 sliced red chillies, with seeds
1 red onion, chopped
1 green capsicum, diced
4 tbls white wine vinegar
5-6 finely chopped cloves of garlic
2 tbls dried oregano
loads of fresh coriander
Gör så här
When you have the dough, place it on baking paper and put another piece of baking paper on top. Use your hand to flatten it and then your roller pin to flatten it as much as possible.
Remove the top paper and place the dough on a baking tray.
Use a knife (or a pizza cutter) to cut triangles or squares or rounds or whatever shape you want on your chips.
Here you can sprinkle a bit more salt on your chips, if you're like me and like them salty.
Bake for about 10 minutes or until golden.
Take them out and flip over, bake for another 5-10 minutes.
If you want them even crispier, lower the temperature to around 150 C and dry the chips out, just make sure they don't burn.
Start by frying the onion, capsicum and garlic in the olive oil for a minute. Toss in the rest and cook everything, except the fresh coriander, for at least 30 minutes, the longer it cooks, the thicker it becomes and the more the flavors will develop.
Let it cool and serve it with the coriander on top and the chips on the side.
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