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Baked Multigrain Chips | Homemade Chips with a Tangy Tomato Flavour

Baked Multigrain Chips

Sneha Paul
Healthy and crispy baked multigrain chips with a tangy tomato flavour. These baked chips are a great substitute for the store-bought fried potato chips.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Servings 4 people


  • 3/4 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 cup cornflour
  • 1/2 cup gram flour
  • 1/2 cup ragi flour
  • 1/2 cup cornmeal
  • 1/4 cup rice flour
  • 1/4 cup semolina
  • 150 gm tomato soup powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp black pepper powder
  • 1/2 cup oil
  • 1.5 cup water approx.


  • In a large mixing bowl, add all the flours.
  • Pour tomato soup powder and mix well.
  • Add turmeric powder, black pepper powder and salt. Give it a mix.
  • Add oil and water. Mix until the dough comes together. Knead it with your hands to make a smooth and soft dough. Cover it with a damp cloth and refrigerate for an hour.
  • Preheat oven to 180-degree Celsius. Divide the dough into four equal parts. Place a dough ball into the kitchen press (with strip-attachment).
  • Press the dough over the baking tray lined with parchment paper. Using a pair of scissors, cut it. Dork the chips with a toothpick.
  • Bake the chips until crisp. It may take around 10 to 15 minutes.
  • Serve these baked multigrain chips with tea or coffee.


If you don’t have kitchen press, then you can also make thin strips with the dough. You can also roll the dough out and cut it with the help of a cookie cutter or knife. And then bake it.
Keyword homemade chips, multigrain, tomato chips