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Corn Chips: 3 Ways

Julie Nolke

Why have a plain chip when you can make salty, cilantro-lime and soy-Sriracha chips so easily?

Recipe

Ingredients

  • 2 cups corn masa flour
  • 1 1/3 cups warm water
  • 1/4 teaspoon flake salt
  • Zest from 1 lime
  • 1 tablespoon spoon lime juice
  • 1 tablespoon finely minced cilantro
  • 1 tablespoon Sriracha
  • 2 tablespoons soy sauce

Let's get Cooking...

  1. Cut out 2 pieces of parchment or wax paper 8' x 8'.
  2. Mix flour, water and salt in a bowl to form a soft dough. Cover with a damp towel while working to ensure the dough doesn't dry out.
  3. Roll out a ping pong ball sized amount of dough between your hands and place between the two pieces of wax paper. If using a tortilla press, place this ball in the center and press down. If using a plate or cutting board, place the dough ball on your surface and use the plate or cutting board to press down. You want it to be roughly 2mm in thickness.
  4. Place your completed tortillas on a dry pan or skillet over high heat and cook for 1 minutes each side. It should puff slightly. Remove form the heat and let cool. Repeat with your remaining dough.
  5. Cut your completed tortillas into wedges and shallow fry in vegetable oil until golden and crisp. Remove and place on a plate covered with paper towel. Sprinkle with salt while still wet with oil.
  6. For the cilantro lime chips, combine the lime zest, lime juice and cilantro in a mortar and pestle and muddle thoroughly. Place 1/3 of the chips into a bowl and pour mixture over. Bake at 350 for 10 minutes until the chips have dried and are crisp.
  7. For the Sriracha soy chips, combine the Sriracha and soy sauce in a bowl and mix well. Place 1/3 of the chips into a bowl and pour mixture over. Bake at 350 for 10 minutes until the chips have dried and are crisp.