January 29 is National Corn Chip day and to celebrate, Zach, Jennifer and Andy attempted to make their own corn chips from scratch. Watch the process and then follow this recipe to try your own at home.
Homemade Corn Tortillas and Tortilla Chips
Recipe courtesy: theleangreenbeen.com
Serves: 8 tortillas
- 1 cup masa harina
- ½ -3/4 c hot water
- ½ tsp salt
Step 1: Make the Tortillas
- 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.
– Make sure you use enough water that the dough ball doesn’t have cracks as you knead it.
– Don’t press the tortillas too thin or it will be difficult to get them off the plastic.
Step 2: Make the Corn Chips
Cut the tortillas into triangles, spray with a bit of olive and sprinkle with a little bit of salt! Bake at 400 degrees for 10 minutes
We did not have a spray bottle available so we brushed on the olive oil using a basting brush.
We discovered that metal cookie sheets produced crispier chips over stoneware cookie sheets.
Baking time may need to be adjusted by 2-3 minutes based on your oven.