With this simple homemade recipe, you can enjoy the salty pleasure of golden, crispy corn chips. Make these tasty treats from home to step up your snack game. Each crunch will give you a burst of flavor. These homemade corn chips are a healthy alternative to store-bought ones. You can dip them in salsa or guacamole or eat them alone. Enjoy the simple pleasure of making snacks and take in the delicious smell as your kitchen becomes a haven of Mexican-inspired goodness. Our step-by-step guide will teach you how to make and store these tasty corn chips.
- 2 cups corn masa flour
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- Vegetable oil for frying
Prepare the Dough: In a large mixing bowl, combine the corn masa flour, salt, and warm water. Mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and pliable.
Shape the Chips: Divide the dough into small golf-ball-sized portions. Roll each portion into a ball, then flatten it between two sheets of parchment paper using a tortilla press or a heavy, flat-bottomed object.
Cut Into Chips: Use a round cookie cutter or a knife to cut the flattened dough into desired chip-sized rounds or triangles.
Heat the Oil: In a deep pan, heat vegetable oil to 350°F (175°C). Ensure there's enough oil to submerge the chips.
Fry the Chips: Carefully place a few chips into the hot oil, frying for 1-2 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to transfer the chips to a paper towel-lined plate to drain excess oil.
Season and Cool: While the chips are still warm, sprinkle them with a pinch of salt or your favorite seasoning. Allow them to cool completely to enhance the crunchiness.
Store: Once cooled, store the corn chips in an airtight container. They can be kept at room temperature for up to a week, maintaining their crispiness.
Serve these homemade corn chips at your next gathering, and watch them disappear.