Homemade Baked Corn Tortilla Chips: Preparing food from scratch is always the healthiest option, but with some things it doesn’t seem possible. I set out to see if I could make corn tortilla chips from scratch. Yes opening a bag of chips and pouring into a bowl would have been a lot easier, but where is the challenge in that!
Corn Tortilla Ingredients:
2 cups Instant Corn Masa Flour
1-2 cups hot water
1/2 teaspoon salt
Items needed if you do not have a tortilla press:
Flat bottomed object (bowl or plate 7” diameter)
Skillet (cast iron works well)
Small bowl of cold water
Place the Masa in a mixing bowl and dissolve 1/2 teaspoon salt in 1 cup of hot water. Slowly pour the water over the flour mixing as you pour. You can start mixing with a spoon, you will need to use your hands to get it thoroughly mixed.
Continue to mix the dough with your hands and knead it in the bowl for about 2 minutes until you can form a smooth ball that is not sticky or crumbly. Add more hot water 1 tablespoon at a time to help form the dough. I used about 1 1/4 cups of water to get my dough just right.
When the dough is just right it will have a texture similar to Play-Doh. It should not feel sticky, dry, or gritty. If the dough is sticky, incorporate more flour into the mixture and more water if it is too dry. Add water and or flour slowly.
Cover the bowl with a kitchen towel and let rest for 30 minutes to an hour to allow it to absorb the moisture. Do not skip this step!
After the dough has rested section the ball in half, and then in half again, until you have 16 similarly sized pieces. Roll each piece into a ball covering with a towel as you roll them out. Place one ball between a folded piece of parchment paper, place plate on top and push down to flatten the dough. The dough should be about 6 inches in diameter and less than 1/8 inch thick. You may need to use a rolling pin to get the dough flat enough. Roll in different directions to help keep the round shape.
Peel the dough off the parchment and place on a smaller piece of parchment. Continue this process for all dough balls using a piece of parchment paper between each tortilla. Cover your rolled tortillas with a towel as you work.
If your tortillas are not perfectly round you can cut the edges using a small bowl as a guide. Since I was going to make chips I skipped this step.
Preheat your skillet to medium high. Cook your tortillas for 1 minute per side. Be sure to adjust your heat as needed. The cooked tortillas should still be soft and roll easily. If they crack when rolled then they are overcooked.
Now it’s time to make your chips!
You will need:
Cooked corn tortillas
2 tablespoons oil
1 tablespoon salt
Preheat your oven to 400 degrees. Lightly oil each tortilla on both sides using a pastry brush and sprinkle with salt.
Cut each tortilla into 4 segments and place on the baking sheets in a single layer. Bake for 10 to 12 minutes until golden brown and crispy. I found mine were best when baked for 12 minutes. The chips continue to crisp up as they cool.
We enjoyed ours with some homemade guacamole.The entire process took about 2 1/2 hours with the resting time, so this is something you definitely need to plan out. I would give my chips a 7 on a scale of 1-10. The tortillas that were rolled out the thinnest made for the lightest and crispiest chips. I am sure with a little practice I could perfect the process. I am thinking about getting myself a tortilla press to help me perfect the process.
Do you have a favorite homemade snack that your family loves to make? Comment below or share on our Facebook page we would love to hear from you.