Corn Tortillas And Chips From Scratch Food

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.

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.

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.

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.

HOMEMADE CORN TORTILLAS

Steps:

• Using electric mixer, mix all ingredients together.
• Heat griddle to medium heat.
• Spray griddle with mist of oil.
• Using 1/2 cup measuring cup, fill about 2/3 full with batter.
• Spread batter out onto griddle with spoon.
• Cook 2 minutes on each side.

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.