Corn Chips From Scratch Recipes

HOMEMADE CORN CHIPS RECIPE

Steps:

• To begin making this corn chips recipe, first mix your cornmeal and flour together.
• Add the oil and mix well.
• Add enough water to make a paste, but keep it on the drier side and mix well.
• When the paste forms a dough, sprinkle some cornmeal on a cutting board and roll out the dough. Sprinkle the dough every so often to keep it from sticking. Roll out as thin as you like. I like mine a bit thicker so they will hold on to dips without breaking.
• Cut to the size you want and place it on a greased baking sheet.
• Bake for about 10-15 minutes at 375°F. Keep an eye on them as thinner chips can get done and burn much faster than thicker ones.

HOMEMADE CORN CHIPS

Steps:

• Mix the masa flour & salt in a small bowl and add 1/2 cup of hot water. Stir together until a dough forms. Add more water if necessary to make a dough that is not sticky but is not too crumbly.
• Cover with a tea towel and let the dough rest for 2 hours.
• Split the dough into 8 pieces and roll into balls.
• Take a dough ball and place it between 2 pieces of baking paper. Using a flat plate or a cake tin (anything with a flat bottom) press down on the ball to flatten it, or use a tortilla press if you have one.
• Using a rolling pin, finish rolling out the tortilla until it is super thin and about 6 inches across.
• Repeat with all dough balls.
• Heat a frying pan over a medium-high heat.
• Cook tortillas for 1 minute on each side - they will start to curl up around the edges on the first side and will slightly char and puff up on the second side.
• Repeat with remaining tortillas.
• Preheat the oven to 200 degrees C.
• Lightly brush both sides of the tortillas with oil (no need to let them cool down) and sprinkle with salt. Cut into triangles.
• Bake for 5 minutes, remove from oven and flip over before baking for another 5 minutes, keeping an eye on them to make sure they don't burn.
• Remove from oven and allow to cool.
• Store in an airtight container.

CORN TORTILLA CHIPS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

CORN TORTILLA CHIPS(TOTOPOS) | MADE FROM SCRATCH

Steps:

• Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
• Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
• Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
• Heat a deep pot or pan filled 1/3 with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
• Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
• Let it cool down slightly and serve.

HOMEMADE CORN TORTILLA CHIPS

Steps:

• Preheat your oven to 400 degrees.
• Stack tortillas and cut them in half. Now cut them in half again. You should end up with 4 pieces for each tortilla.
• Spread them out on a baking sheet, at least 1/4 inch apart.
• Sprinkle salt on top of each.
• Bake 8-10 minutes or until edges are brown.
• Remove from oven and let cool. Serve with your favorite dip.

CORN CHIPS FROM SCRATCH

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients in a bowl.
• Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
• Spread dough out evenly and thinly across pan.
• You may scored the dough into chip shapes or leave it whole and break it up later.
• Bake for 10 minutes at 400 degrees.
• Allow to cool on pan and break apart.

BAKED CORN FROM SCRATCH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.
• Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.