Homemade Masa Tortilla Chips Recipe
I was recently researching traditional foods in countries such as Costa Ricca and Mexico and came across masa harina flour tortillas. Masa flour tortillas are a staple with almost every meal, and the corn is processed differently than regular corn meal or corn flour. It goes through a process of nixtamalization.
Equipment
- 1 Tortilla press
Ingredients
- 2 1/2 Cups Masa harina flour
- 1/2 Tsp Salt, plus more for sprinkling on top of chips
- 1 1/2 Cups Warm water Extra 1/4 cup of water if needed
- 1/4 Cup melted coconut oil
Instructions
- In a large bowl, start by making your tortilla dough. Mix the flour, salt, and warm water. Start by adding 1 1/2 cup of water and mix the ingredients. If the dough seems dry and crumbly, add 1/4 cup more water and incorporate it into the dough. Make the dough into a ball that isn't sticky to the touch but is moist enough that it doesn't crumble. Allow the dough to rest covered for 30 minutes.
- Then, form the dough into approximately 2 inch balls. Take a small portion of the dough and roll the dough between the palms of your hands. You should get 14 to 16 dough balls.
- Preheat the oven to 350°F.Melt about 1/4 cup of coconut oil.
- Prepare a baking sheet with parchment paper. Brush the coconut oil on the side of the parchment paper that is facing up.
- For this next process or making the tortillas, you can use a tortilla press, or you can use the back of two plates. You will cover the sides of the tortilla press or the plates with parchment paper before smashing the tortilla dough.
- Press 4 to 6 tortillas, the amount that will fit on on your baking sheet, and place them, not overlapping, on the oiled parchment paper. When pressing your tortillas for making chips, make them extra thin by rotating the tortilla a quarter turn and pressing again. Repeat this process, turning the tortilla a quarter of a turn and pressing until back at the start of the tortilla. This will help your chip be thinner and crispier.
- Brush the tops of the tortillas was a generous amount of coconut oil.Sprinkle with salt.Using a pizza cutter or sharp knife, cut each tortilla into quarters.
- Place in the oven and bake for approximately 30 to 45 minutes. I start checking them at 30 minutes for crunchiness. If they don’t break easily, continue baking and checking every 5 minutes for the chip to break easily and not be bendy. Be careful not to burn.
- You can repeat this process on another baking sheet to make the process go faster. You’ll have two batches in the oven at a time.
- Once crunchy, remove from oven and cool on a wooden cutting board or plate with a paper towel to help absorb any extra oil.They are ready to eat! Enjoy!