Do you guys remember that day that I made homemade tortilla chips and I was the happiest girl in the world because it was like all my snack dreams had come true and because I had met my foodie match. Me & tortilla chips were tight.
Well, with no offense intended because I still lovelovelove those tortilla chips, I’d like to introduce you to my new BFF…homemade CORN CHIPS!! Actual legit put them under nachoes, dip them into guacamole and pour yourself a margarita because we’re going to be here a while, corn chips.
The process for corn chips is exactly the same as for the tortilla chips except that making the corn tortillas yourself is not optional – unless you know somewhere you can buy them, in which case please tell me where, because in our little town this is not a thing.
So I sat myself out in the paddock amongst the chickens, put on the Mariachi music and 100% made myself feel like I was an old Mexican lady making my corn tortillas.
Just kidding, I didn’t sit in the paddock. Or play Mariachi music. Kinda wish I did though…
The key difference with corn chips is the flour they are made with. Regular tortillas are made with regular (duh) flour, but corn tortillas are made with Masa Harina, meaning “dough flour” which is essentially a finely ground corn flour…not to be confused with the thickening agent cornstarch/cornflour. This is a traditional Mexican flour that must be used in this recipe. I found it at Bin Inn but I’m sure it would be in the international section of any good supermarket. And on a happy and completely coincidental side note, as the masa flour is made from corn, it is gluten free which makes these chips a fantastic snack for anyone who is gluten intolerant.
The tortillas are a simple dough made from masa flour, salt & water and left to sit for a couple of hours. Split the dough into balls and roll them out until they are as thin as you can get them. It is worth spending a little extra time to get them really thin as I ended up with varying levels of thinness and the thinner the tortillas, the better the chips.
I laid each dough ball between 2 sheets of baking paper and squished them under a cake tin to get that initial flat shape – this step is entirely optional but it did make them much easier to roll out. Alternatively if you have a tortilla press go ahead and use that.
Fry for 1 minute on each side in a dry frying pan and the tortillas are done.
Once you have made the tortillas all that’s left to do is brush them lightly with oil, sprinkle with salt, cut them into triangles and bake them for 10 minutes, flipping halfway through.
And while they are cooking, pour yourself a drink, make a quick salsa and be ready for a snack fiesta!
- 1 cup Masa Flour
- 1/4 tsp salt
- 1/2-3/4 cup hot water
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.
Recipe adapted from Edible Perspective