A pattern is starting to emerge whenever I give Ollie my new creations to try. Usually, at first he is really in to the new food, enthusiastically shoving it in his mouth in that cute whole-handed way babies eat. Then, just when I’m getting excited that I’ve invented a new baby food for the repertoire, as if sensing my enthusiasm, he stops or the food starts making its way to the floor.
It’s like he knows and doesn’t want me to get too cocky (I did have a win earlier this week but that’s for another post). This particular experiment was beetroot flatbread. I am on a constant quest to create easy, portable snack food for him and had the brilliant idea of turning my beetroot powder into pretty pink flat bread.
To make the beetroot powder, I just dried out very fine slices of fresh beetroot in the oven and when it was cool, blended it into a powder.
I’m on a bit of a quest to come up with natural food colours for his food but that’s a story for another day too. These were based on my flour tortillas with the white flour subbed out for wholemeal. I thought they were quite delicious and so did Ollie for a few minutes. I don’t know if they’d get past Will but I would have these instead of regular tortillas next Mexican night.
When Ollie rejected them my brain started ticking again and remembered making tortilla chips one time when we had people coming over and no food in the house. All I did was used a pizza cutter to slice up little wedges then baked them at 180C (390F) for 10-20 minutes or until they were nice and crispy. They were so good – nice and strong so they’d hold up to any sort of dip but I loved them with a sprinkle of salt and gobbled them down like corn chips. Enjoy!
Side note: you can make chips out of any flatbread just by drying it out in the oven. It’s a great way to save them from the bin and they keep in an air-tight container for ages.
What about you? Have you ever made your own chips? What sort did you make?
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