Guilt Free Snacks ~ Wheat - Methi Chips

Inspiration: Tortilla Chips

I should say these crispy, yummy wheat - methi chips happened in my kitchen when I was looking for a guilt free snack yesterday. These chips are baked and so are a healthier option over the greasy stuff. Kids asked for a second and third serving and my husband also praised them. What does that mean? It is going to be a part of my repertoire to avoid the store bought chips.

I added chili powder and dried fenugreek leaves to the dough so that the chips would be spicy and flavorful. They are completely optional ingredients and can be substituted with any other flavors. Here is how I made wheat - methi chips / roti chips, an ideal candidate for guilt free snacking for the entire family. 

Ingredients: (Yields about 12 rotis / 96 chips)

2 cups wheat flour
Chili powder to taste
Salt to taste
2 Tbsp kasuri methi / dried fenugreek leaves (optional)
1/4 tsp turmeric powder (optional)
2 tsp oil + some extra for brushing the chips

Method:
Combine all the ingredients (except the extra oil) in a mixing bowl. Add water gradually and make firm dough like the roti dough. Allow it to rest for 30 minutes.
Pinch about a lime sized dough, flatten it and roll it into a circle as thin as possible.

Toast it lightly without oil on a tawa / shallow pan. Repeat the process with the remaining dough. Cut each roti into about 8 wedges.

Preheat the oven to 400 deg F. In the meanwhile, lightly brush each wedge with oil and place them on a baking tray. Bake them for about 3 - 4 minutes each side, taking care not to burn them. For the first batch I baked for about 4 minutes, flipped them over and again baked for 4 minutes. For the next batches, I did 3 + 3 minutes. It is therefore better to keep an eye while baking to determine the timings for baking. 

Cool and store in a sealed bag or container.

This goes to my Cooking with Seeds - Wheat event, Priya being the creator of this event.