Chocolate tortilla chips
PersonalPoints™ per serving
As if tortilla chips could get any better! Adding chocolate and a hint of cinnamon lifts this snacking treat to a whole other level. They are delicious for snacking on their own, but they can also be served for scooping up salsa, especially corn salsa, or ice cream or yogurt. They would also be tasty coarsely crushed and layered into a strawberry yogurt parfait. Or for dessert, finely chop up strawberries and other berries and serve with the chips for a fruit salsa dessert.
1 cup(s), plus more as needed
Unsweetened cocoa powder
1 tsp(s), plus more for sprinkling
½ cup(s), up to 3/4 cup hot water if necessary
- In medium bowl, whisk masa, cocoa, sugar, 1 tsp salt, and cinnamon. Using spoon, mix in 1/2 cup hot water. As dough thickens, knead with your hands, adding more water by tablespoonful if needed, until firm dough forms. Transfer to bowl and cover. Let rest for 30 to 60 minutes.
- Heat large skillet or griddle over medium-high. Divide dough into 8 portions and roll into balls. Cut large resealable plastic bag along edges to make 2 sheets. Place 1 dough ball between plastic sheets. Using pie dish or other plate, press dough to flatten. (Or roll out dough with rolling pin or flatten with tortilla press.) If dough is too sticky, add a little more masa. If dough cracks when flattened, add a little more water. Slowly peel back top sheet of plastic, starting carefully from edges, and flip tortilla onto 1 palm. Peel off second sheet of plastic.
- Carefully transfer tortilla to hot pan. Cook until slightly puffed in spots, about 1 minute per side. Repeat with remaining dough. Let cool.
- Preheat oven to 400°F. Using sharp large knife, cut each tortilla into 6 triangles and arrange in single layer on rimmed baking sheet. Coat with nonstick spray and sprinkle lightly with salt. Bake tortilla chips until crisp, about 10 minutes. Let cool.
- Serving size: 6 chips