The tortilla chip is the dip vehicle most frequently chosen by anyone who is an avid snacker. The chip's popularity has steadily climbed since the 1970's. Here we provide a simple recipe, easy enough for anyone to make.
Prep Time: 20 minutes
Cook Time: 60 minutes
Yields: 72 chips
To begin, gather these ingredients:
- 2 1/3 cup masa harina "corn flour" (found in ethnic food isles)
- 1 tsp salt
- 1 3/4 cup warm water
Then make sure that you have the following materials:
- Mixing bowl
- Measuring cup (liquid and dry)
- Fork or spoon (to mix dough)
- Wax paper
- Rolling pin
- Pastry board or cutting board (to roll out tortillas)
- A knife (to cut tortillas into chips)
Caution: An oven will be used to bake the tortillas, appropriate supervision is advised.
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
Mix corn flour and salt together in a bowl
Start by slowly adding 1 3/4 cups of water to flour and salt mix. Stir the flour and salt mixture while you add the water.
Lightly flour a clean counter top, cutting board, or pastry board.
Place dough on floured counter top or board and begin to knead. While kneading, add the rest of the water slowly, one tablespoon at a time, and work the dough until it is smooth, firm, and not sticky (think of how a pie crust feels).
Divide the dough into 12 pieces and form each of the 12 dough sections into a ball.
Place each ball between two pieces of wax paper and then roll flat with a rolling pin. They should be rolled into about 5-6 inch diameter flat circles.
Cut each rolled out tortilla into 6 triangular portions. Cut it like you would be cutting a small personal pizza into 6 even sections.
Place on a baking sheet and cook in 350 degree Fahrenheit oven for about 5 minutes.
Remove tray from oven and flip each chip with tongs. Then place back the tray back in oven to cook for another 5-8 minutes. When they look crisp and golden brown they are done.
Sprinkle with sea salt and enjoy!!
Follow this link to make the guacamole to go with these chips!
This Instructable was Prepared By: Julia Tierney, Kim Thomas, Jacquie Glaser, and Brandon Wagner.