Baked Nacho Chips and Roasted Bell Pepper Salsa

Chips used in Mexican Nachos are made of corn flour and have different texture and crunch than regular potato chips or Indian papri (made of refined flour). This baked version of the chips is preservative free and delicious and goes really well with this spicy Roasted Bell Pepper Salsa. Try this at home for light snack of crunchy chips and juicy dip.

Corn Nacho Chips

Baked Nacho Chips

Servings: 20 or more chips


Corn Flour (Makai Ka Atta): 3/4 cup

All Purpose Flour (Maida): 1 cup

Shredded Cheese: 1/4 cup (Optional, You can use Mozzarella or Processed or Cheddar)

Red Chili Flakes: 1 tsp

Dried Oregano: 1 tsp

Carom Seeds: 1/2 tsp

Chat Masala: 1 tsp (Optional)

Turmeric Powder: 1/4 tsp

Oil: 2 tbsp+extra for brushing

Salt: 1 tsp (As Required)

Water: 1 cup or more (to make a tight dough)


  1. Preheat the oven to 350°F and lightly oil the baking tray
  2. Mix all the ingredients and make a tight dough by kneading well
  3. Divide to 4 balls and roll the each part thin by dusting with extra all purpose flour
  4. Cut into triangles and line on the baking tray without overlapping
  5. Brush the triangles with oil and bake for 15 mins turning once halfway
  6. Bake at 400°F for 2-3 mins or until edges go brown


  1. If you do not have corn flour (makai ka atta), use 1 cup of boiled sweet corn kernels. Just make a smooth paste of it by using 1 cup of water and proceed with the recipe. These have different texture. In featured image above, the chips in left are made with corn flour and the chips in right are made with sweet corn kernels. You can understand the difference in texture here




Roasted Bell Pepper Salsa

Servings: 2.5 to 3 cups


Red Bell Pepper: 1, Halved and seeded

Yellow Bell Pepper: 1, Halved and seeded (Or green bell pepper)

Tomatoes: 2 Large, Halved

Green Onions: 4-5, white part (Or use half an onion)

Green Chili or Jalapeno: 1

Cilantro: 1/2 cup

Lemon/Lime Juice: 2-3 tbsp

Salt: 1 tbsp (As required)

Roasted Cumin Powder: 1 tsp

Honey/Sugar: 2 tsp

Oil Spray

Water: As required


  1. Line a baking tray with aluminium foil and arrange bell peppers, tomatoes halves, garlic and jalapeno and spray with oil (Add half onion with skin too if using)
  2. Broil them for 5-7 minutes or until black chars form on them (Remove garlic and jalapeno in 4 minutes before they turn black)
  3. Peel out the skin of bell peppers and tomatoes
  4. In a food processor or blender add in everything and blend in short pulses to the desired consistency by adding very little water


  1. Add 1 tsp of vinegar if you are storing this in jars to preserve it for longer. It can be stored for a month in glass jars.



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