Corn Chips

Ingredients

1 cup Warm (100 F.) water
1 teaspoon Salt
cup Masa harina, or as needed

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.

Tools

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Yield:

8.0 servings

Added:

Thursday, February 11, 2010 - 8:16pm

Creator:

Anonymous

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