Corn Chips
By: Anonymous
Published: Thursday, February 11, 2010 - 8:16pm

Ingredients




1 cup Warm (100 F.) water
1 Egg yolk
1 teaspoon Salt
cup Masa harina, or as needed
Corn oil for frying

Preparation

1 In a mixing bowl, whisk the water, egg yolk and salt together until thoroughly mixed. Gradually add enough masa to make a soft dough, just stiff enough not to stick to your fingers. 2 In a heavy skillet, deep fryer, or elec. skillet preheat oil to at least 375 F. 3 Fit a cookie press or pastry bag with the plate or tip designed to make a flat, ribbed shape and fill it with the masa dough. Press out into the hot oil a few short lengths of dough, enough to cover only about half the surface of the oil. Fry ribbons turning once, just until golden brown. 4 Remove with slotted spoon or skimmer and drain on paper towels. 5 Serve chips while still warm, or cool completely and store airtight. To serve chips after storage, freshen briefly in warm oven. Will keep for up to one week. 6 Masa flour, made from specially processed corn, has a taste all its own. 7 Cornmeal CANNOT be substituted. Chips can be made in double or triple batches and are so quick they can be made on very short notice.