Corn Chips From Scratch Food

HOMEMADE CORN CHIPS RECIPE

Steps:

• To begin making this corn chips recipe, first mix your cornmeal and flour together.
• Add the oil and mix well.
• Add enough water to make a paste, but keep it on the drier side and mix well.
• When the paste forms a dough, sprinkle some cornmeal on a cutting board and roll out the dough. Sprinkle the dough every so often to keep it from sticking. Roll out as thin as you like. I like mine a bit thicker so they will hold on to dips without breaking.
• Cut to the size you want and place it on a greased baking sheet.
• Bake for about 10-15 minutes at 375°F. Keep an eye on them as thinner chips can get done and burn much faster than thicker ones.

CRAZY-GOOD CORN CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles.
• Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.
• Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt.
• Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.
• Serve with salsa for dipping, if using. Enjoy!

CORN CHIPS FROM SCRATCH

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients in a bowl.
• Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
• Spread dough out evenly and thinly across pan.
• You may scored the dough into chip shapes or leave it whole and break it up later.
• Bake for 10 minutes at 400 degrees.
• Allow to cool on pan and break apart.

CORN TORTILLA CHIPS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

MASA CHIPS

Steps:

• In a large pot, heat the oil to 325 degrees F.
• In a medium bowl, using your hands, mix the masa flour, salt and 6 tablespoons lukewarm water until a soft ball forms. Let the dough rest for 3 to 5 minutes.
• Put 2 tablespoons of the dough into a zippered bag and flatten it using a tortilla press or rolling pin. The dough rounds should be 1/16-inch thick or 3 inches in diameter. Cut the rounds into quarters. Fry in the hot oil in small batches, turning once, until golden, 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate or baking sheet. While still hot, season with salt.

HOMEMADE CORN CHIPS

Steps:

• Mix the masa flour & salt in a small bowl and add 1/2 cup of hot water. Stir together until a dough forms. Add more water if necessary to make a dough that is not sticky but is not too crumbly.
• Cover with a tea towel and let the dough rest for 2 hours.
• Split the dough into 8 pieces and roll into balls.
• Take a dough ball and place it between 2 pieces of baking paper. Using a flat plate or a cake tin (anything with a flat bottom) press down on the ball to flatten it, or use a tortilla press if you have one.
• Using a rolling pin, finish rolling out the tortilla until it is super thin and about 6 inches across.
• Repeat with all dough balls.
• Heat a frying pan over a medium-high heat.
• Cook tortillas for 1 minute on each side - they will start to curl up around the edges on the first side and will slightly char and puff up on the second side.
• Repeat with remaining tortillas.
• Preheat the oven to 200 degrees C.
• Lightly brush both sides of the tortillas with oil (no need to let them cool down) and sprinkle with salt. Cut into triangles.
• Bake for 5 minutes, remove from oven and flip over before baking for another 5 minutes, keeping an eye on them to make sure they don't burn.
• Remove from oven and allow to cool.
• Store in an airtight container.

HOMEMADE CORN TORTILLAS AND TORTILLA CHIPS

Steps:

• Mix the masa harina and salt in a bowl.
• Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
• Form into a ball and let sit for 30-60 minutes.
• Divide dough into 8 sections and roll into balls.
• Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
• Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
• Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
• Drop into a hot non-stick or cast iron pan.
• Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn't. flip it one more time.

CORN TORTILLAS AND CHIPS FROM SCRATCH

Steps:

• In a bowl mix the masa flour with salt. Add water and mix until a soft dough forms. If it feels a little dry, add a teaspoon of water at a time.
• Divide dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each. If you don't have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces. Roll them into balls and with a moist paper towel, cover them to keep the dough soft.
• Line each side of a tortilla press with plastic wrap. Place dough in the middle and press until ball is about 5 to 6 inches in diameter. *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side.
• Heat skillet or griddle on medium high heat. Carefully peel tortilla off of plastic and cook for about 50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm.
• When cool, store tortillas in a plastic bag in the refridgerator for up to a week or freezer for a few months.

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD

Steps:

• Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
• Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
• Cut each tortilla into 4 equal wedge pieces.
• Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
• Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
• Let cool for 5-10 minutes prior to eating.
• Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

HOMEMADE CORN TORTILLA CHIPS

Steps:

• Use a pizza cutter and a cutting board to cut corn tortillas in six triangles. (see above for images)
• Heat oil in a heavy duty skillet over medium high heat. Wait until oil is heated before starting. You want your chip to begin frying immediately when you add your chip.
• Use tongs to drop triangles into hot oil.
• Heat for 30 seconds on one side and flip to heat another 15-20 seconds.
• Remove tortillas from pan and drain on a plate lined with paper towels.
• Sprinkle with sea salt immediately.
• Work in batches and repeat until all tortillas are cooked.
• Cool slightly before serving immediately or cool completely before storing in a resealable bag for up to 1 day.

HOMEMADE CORN TORTILLA CHIPS

Steps:

• Preheat your oven to 400 degrees.
• Stack tortillas and cut them in half. Now cut them in half again. You should end up with 4 pieces for each tortilla.
• Spread them out on a baking sheet, at least 1/4 inch apart.
• Sprinkle salt on top of each.
• Bake 8-10 minutes or until edges are brown.
• Remove from oven and let cool. Serve with your favorite dip.