How to Prepare Tortilla Chips

Who hasn’t eaten tortilla chips? They are instantly recognizable by their traditional triangular shape although I’ve see disc versions before now. They’re extremely popular as  snack because of their crisp, brittle texture and so many flavours to choose from! They’re also cheap to manufacture and to make at home.

These snacks are popular in Europe and North America but increasingly commanding the market shelves in Asia as well as their home continent of Central and South America. These chips can be cut to any desired size from dough and then fried. As well as having added flavours they are ideal scoops for dips.

The conventional manufacturing process is to use yellow corn kernels with a uniform shape and size. The ingredients will be salt, water and oil with the option of adding wheat flour, flavours and sugar, colours and spices. All these are added either to the base mixture or during the various stages of manufacture. Raw corn has a moisture content of 13% w/w with preferably low levels of damaged, broken and abused kernels. These are the ideal material because they absorb more water than intact pieces. The key though is to avoid overcooking.

 The most important ingredient is coarsely ground fresh masa or dry masa flour. It is turned into dough sheets where they are trimmed to a suitable size for process.

Making corn tortillas from scratch is a wonderful way to enjoy authentic, freshly made tortillas. We have also made another version called lime tortilla chips which is also easy to make once you have the tortilla chips.

Here’s the traditional recipe:

Ingredients:

• 2 cups masa harina (corn flour specifically for tortillas)
• 1 1/4 cups warm water

Preparation:

1. Combine the masa harina and water: In a mixing bowl, pour the masa harina. Gradually add the warm water while mixing with your hands or a spoon. Knead the mixture until you get a smooth, cohesive dough. If the dough is too dry, add a little more water; if it’s too sticky, add a touch more masa harina.
2. Rest the dough: Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Let it rest for about 15 to 20 minutes. This resting period allows the dough to hydrate fully and become more pliable.
3. Preheat the griddle or skillet: While the dough is resting, preheat a griddle or non-stick skillet over medium heat. You want it to be hot but not smoking.
4. Divide the dough: After the resting time, divide the dough into smaller portions, roughly the size of golf balls. Roll them into smooth balls with your hands.
5. Flatten the tortillas: You can use a tortilla press or a heavy flat surface (like a heavy pan) to flatten the dough balls into tortillas. Place a dough ball between two pieces of plastic (cut-up plastic storage bags work well) and press it down firmly to make a round, flat tortilla. Alternatively, you can flatten the dough balls using a rolling pin.
6. Cook the tortillas: Carefully transfer the flattened tortillas onto the preheated griddle or skillet. Cook each side for about 30 seconds to 1 minute, or until you see small brown spots forming on the tortilla. Flip it over and cook the other side for the same amount of time.
7. Keep warm: As you cook each tortilla, stack them on a plate and cover them with a clean kitchen towel to keep them warm and soft.
8. Serve and enjoy: Once all the tortillas are cooked, they are ready to serve! They are best when enjoyed fresh and warm. Use them to make tacos, enchiladas, quesadillas, or any other delicious Mexican dishes.

Note: If you don’t have masa harina, you won’t be able to make authentic corn tortillas! Regular cornmeal won’t yield the same result, as it lacks the proper texture and consistency. Masa harina can typically be found in the international or baking section of most grocery stores.