Tortilla chips make an easy, versatile snack food. Paired with guacamole, salsa or a chipotle dip, a bowl of chips and a dipping sauce are generally welcome at any gathering. Making your own tortilla chips is more time consuming than stopping at the market to buy them. But if you don't make your own, you miss out on the satisfaction that comes with homemade goods, and the pride factor when it comes time to serve them to guests.
Instructions
1. Prepare masa by adding 1 1/3 cup water to 1 cup of masa. Add the water slowly and mix with a wooden spoon or use your hands. Feel for a sticky consistency and add more or less water if needed.
2. Roll small bits of dough, about the size of a golf ball, from the larger piece. Masa tends to dry out quickly, so keep the dough covered with plastic wrap while you are rolling the smaller pieces.
3. Flatten the dough into tortilla-sized rounds. You can use a rolling pin or a tortilla press. Presses are relatively inexpensive and worth the cost if you regularly make tortillas. They can be found in Mexican food stores or some kitchenware stores.
4. Pan fry the tortillas in a pre-heated pan. Cast iron works best, but any skillet will do. Do not add oil as tortillas need to be dry cooked. Cook on one side until the top of the dough begins to bubble. Flip the tortilla and cook on the other side for about 30 seconds. Flip one more time for 15 seconds and then place the cooked tortilla under a cloth towel to keep warm.
5. Prepare a pot for deep frying. Use a stockpot or a deep skillet that has a depth to hold 3 inches of vegetable oil. Pour vegetable oil into the pot and turn the heat on.
6. Test the oil by placing a small bit of masa dough into the fryer. If the dough begins to bubble, the oil is hot enough. Do not let the oil get so hot that it boils. Maintain a fairly even temperature throughout the cooking process.
7. Cut the cooked tortillas into eight sections and add them, one chip at a time, to the hot oil. Don't cook too many chips at once; they should have enough room to cook. Do not drop the chips in from too high a distance or the oil can splash. The safest method is to use tongs or a long handled spoon to place the chips into the oil.
8. Cook the chips until they turn golden brown and pull them out of the oil. Place them on a dish or cookie sheet that has been layered with paper towels. When the chips have cooled, place them in a basket or a bowl for serving.
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