Corn Tortilla Chips
Hi! It's time for Munchy Monday's Recipe. Today's recipe is extremely easy. After making these the first time, we have found that it requires less and less time to prepare. The flavor is far superior to store bought chips, and having control over the ingredients used in preparing food usually results in a healthier product. Another plus of making your own tortilla chips is the difference in cost. The savings are substantial. Great savings, healthier product, and superior flavor, homemade tortilla chips are definitely Living Large on Less.
Corn Tortillas &/or Chips - The Living Large Way Combine two cups of instant corn masa flour, 1/2 teaspoon salt, and 1 1/4 cups water. Mix for approx. 2 minutes to form soft dough. If dough feels dry, add more water by tablespoons. Divide into 16 equal balls. Cover with a damp cloth to keep dough moist. Line a tortilla press with two sheets of thick plastic wrap. (We use two sheets of waxed paper and a rolling pin instead) Place each ball between plastic and press until tortilla measures 5-6 inches in diameter. Peel off plastic wrap, or waxed paper, carefully. Preheat ungreased skillet, griddle, or comal (don't know what this is, but it's in the instructions) on med. high heat. Cook tortillas one at a time for 50 seconds. Turn and cook other side for 50 seconds. Cover with cloth napkin to keep soft and warm. Once completely cool, tortillas may be stored in a sealed plastic bag in the refrigerator for up to a week. If you wish to use the tortillas in tostadas instead of chips, allow to cool and fry. For tortilla chips: Allow cooked tortillas to cool. Using knife or kitchen shears, cut tortillas into wedges or shape of choice. Chips may be fried in heated oil. Drain on paper towels, and salt or season to taste. Another cooking option would be to brush each chip with olive oil and bake in preheated oven at 350-400 degrees until crisp--turn once during cooking time.
That's it! Honest, that is all there is to making your own tortilla chips. It really is surprising how quickly and easily the dough comes together and the tortillas cook. Note: If making for a large crowd or heavy eaters, you will definitely want to double (maybe even triple) the recipe. This is one of our favorite frugal recipes. It is just so yummy! Instant corn masa flour can also be used to make homemade Tamales and other Mexican dishes.
Corn Tortillas &/or Chips - The Living Large Way Combine two cups of instant corn masa flour, 1/2 teaspoon salt, and 1 1/4 cups water. Mix for approx. 2 minutes to form soft dough. If dough feels dry, add more water by tablespoons. Divide into 16 equal balls. Cover with a damp cloth to keep dough moist. Line a tortilla press with two sheets of thick plastic wrap. (We use two sheets of waxed paper and a rolling pin instead) Place each ball between plastic and press until tortilla measures 5-6 inches in diameter. Peel off plastic wrap, or waxed paper, carefully. Preheat ungreased skillet, griddle, or comal (don't know what this is, but it's in the instructions) on med. high heat. Cook tortillas one at a time for 50 seconds. Turn and cook other side for 50 seconds. Cover with cloth napkin to keep soft and warm. Once completely cool, tortillas may be stored in a sealed plastic bag in the refrigerator for up to a week. If you wish to use the tortillas in tostadas instead of chips, allow to cool and fry. For tortilla chips: Allow cooked tortillas to cool. Using knife or kitchen shears, cut tortillas into wedges or shape of choice. Chips may be fried in heated oil. Drain on paper towels, and salt or season to taste. Another cooking option would be to brush each chip with olive oil and bake in preheated oven at 350-400 degrees until crisp--turn once during cooking time.
That's it! Honest, that is all there is to making your own tortilla chips. It really is surprising how quickly and easily the dough comes together and the tortillas cook. Note: If making for a large crowd or heavy eaters, you will definitely want to double (maybe even triple) the recipe. This is one of our favorite frugal recipes. It is just so yummy! Instant corn masa flour can also be used to make homemade Tamales and other Mexican dishes.