Chocolate tortilla chips {adapted from plain tortilla recipe}


300g plain flour (Organic bakers flour used here)

1/4 teaspoon Himalayan salt

1/2 tsp baking powder

1/8 cup raw sugar-more or less you decide on the sweeetness

2 Tbsp dark baking cocoa powder

2 1/2 Tbsp coconut oil or sunflower oil

3/4 c milk or warm water


  • Measure sugar into TMX bowl and blitz on Speed 10 for 10 seconds.

  • Add water.  Temp 37˚C, Speed 3, 1 minute.

  • Add the remaining ingredients and knead for 2 minutes.

  • Place the ball on a floured surface or mat.  Leave to sit for 30 mins.

  • Divide dough into 4 equal parts then cut those pieces in half to make 8 pieces.

  • Roll each piece of dough into a ball.

  • Roll each ball into a circle as thinly as you can.

  • Heat a heavy based pan over medium heat.

  • Dry fry each tortilla around 30 seconds on each side.

For soft tortillas:
Store in refrigerator when cool, in a ziplock bag.

For tortilla chips:
Cut each tortilla into 8 slices (like a pizza).  Place in a single layer on a baking tray and bake in oven for 4-5 minutes each side at approx 200˚C.

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