Corn chips/Corn tortillas

Making crispy, oven-baked tortilla chips is simple and can be done in your kitchen with just water or masa harina for a little oil. The seasonings are endless – you’ll have guests coming back for more!

First, you need to make tortillas. It’s not difficult but if you hurry it may take a few batches before getting the hang of making dough with an easy recipe like this one!

Increased humidity in the air has caused some people’s bread to rise higher than expected. To keep your tortillas from overflowing with gummy filling, start by following these instructions: use 1 cup of water for every two cups of flour; be sure not to overmix or work too quickly when kneading—it should feel cool but still pliable (nothing like pizza dough); if there are small cracks that form during rolling out then just add another tablespoonful until everything feels smooth again.

Tortillas are a staple food in many homes. Whether you’re making them for breakfast or dinner, there’s nothing better than biting into a fluffy tortilla that has been cooked just enough on the inside and still retaining its shape when rolled up with some tasty filling!

Ingredients

• For the corn tortillas
• 1 ¹/₄ cups hot water (up to 2 cups if needed)
• 2 cups masa harina
• ¹/₂ tsp salt

For the corn tortilla chips

• 16 corn tortillas
• 1 tsp fine sea salt (add according to your taste)
• 2 tsp high-heat oil, (safflower, sunflower, or grapeseed)

Method

For the corn tortillas

• Add 1 cup of hot water to a large mixing bowl and mix in masa harina with salt.
• THE MASA harina is usually quite wet, so you will need to add water slowly and mix well. Once the dough has come together in a ball, then continue with your kneading for about 2 minutes until it becomes smooth or lump-free; do not overwork this step because if there are too many cracks on top of one another they’ll show up when we roll out our tortillas later! If everything went smoothly but still seems too dry, add some water but if it’s too wet add some flour balls into their mixture.
• Cover the bowl with a clean kitchen towel and let it rest for at least 30 minutes, but no more than 2 hours so that your dough has ample time to hydrate.
• Once the dough has been mixed, turn it out onto a clean surface. Split into 16 even pieces and continue with step 3 once all of your ingredients are ready!
• To ensure that your dough is as smooth and perfect for rolling out, place it under a lightly damp towel. If you find yourself with some dry patches on top of the ball or if there are places where water has spilt from when handling them in earnest then use one wet finger to help glide over those areas before continuing onward!
• Ready a baking sheet or dish wider than 6 inches, and tear off two 10×10-inch pieces of parchment paper. You’ll also need 16 7×7 inch squares which will keep the tortillas from sticking as you roll them out!
• Place the first dough ball between 2 sheets of parchment, and use your body weight to flatten it out. If you can’t get enough with just spinning on one spot then try rolling over different parts in order for a round shape! You may also want to trim away any edges if they’re not perfectly circular- no worries though because this is what happens when we cut them into tortilla sizes so don’t stress too much about appearances here while cooking 🙂
• Peel off the dough and place it on individual sheets of parchment. Stack these, providing enough space between each layer so that they don’t stick together too much as you work through them all!
• Insert a cast-iron frying pan or skillet into an oven set to broil. After about five minutes, check on your tortillas by flipping one over with its heat source still facing up; if it’s golden brown then remove it from the cooktop immediately so as not to damage other dishes in hopes of saving them for later! Tortilla perfection awaits you here:)
• After about five to ten minutes, your freshly made corn tortillas will be ready for eating. You can place them in a warmer or stack them up and cover them with a towel so they stay warm until you’re done cooking!

For corn tortilla chips

• First of all, preheat the oven to 400 degrees Fahrenheit and take out 2 large rimmed baking sheets.
• Cut the cooked tortilla into 4 equal pieces and brush each side with oil very lightly. A pastry brush works great for this.
• Line two baking sheets with wax or paper towels and lightly oil them. Sprinkle salt over the top of each chip, then place in a single layer on top so that they are not crowded together tightly before putting it into the oven.
• The easiest way to make perfect chips is by baking them in an oven. Place the pan at 350 degrees for 8-11 minutes, they’ll be golden brown and crispy when done!
• Enjoy your homemade tortilla chips with salsa or guacamole since you can also use them to make nachos.

Storage Instructions

Tortillas are a great way to add flavour and nutrients to your diet. Store these delicious flatbreads in an airtight container at room temperature for about a week before eating again (although they’ll taste just as good after!).