How To Make Crispy, Delicious Tortilla Chips At Home

    This Cinco de Mayo is going to be the best ever. Viva la tortilla!

    Hold up. Before we get started here, make yourself a margarita.

    Ok, chip time. If you're starting with store-bought corn tortillas, skip the next few steps and scroll down to the baking part of the process.

    BUT: Making your own tortillas is super satisfying, and easier than you think. Try it!

    To make sixteen 6-inch tortillas, you'll need:

    2 cups masa harina (fine-ground corn flour, available at Mexican groceries)
    1 1/4 to 2 cups hot water
    1/2 teaspoon salt

    Mix the masa and salt in a bowl, then add water.

    The dough should look like this.

    Cover the bowl with a kitchen towel, and let rest for 30 minutes to 2 hours — as long as you can wait.

    Now, divide your dough.

    And press.

    You want the dough about 6 inches in diameter and less than 1/8 inch thick.

    If you want perfectly round edges, trim with a bowl or other circular object about 6 inches in diameter.

    Now heat a dry cast iron skillet or frying pan over medium heat.

    Now it's time to make your chips.

    Here's what you'll need to turn those tortillas into glorious, crispy-crunchy chips:

    16 corn tortillas
    2 tablespoons safflower, sunflower, or grapeseed oil
    1 teaspoon fine sea salt, or more, to taste
    + 2 limes, juiced (if you want to make them Hint Of Lime!)

    First, snip 'em up.

    Spread out the triangles on two baking sheets in a single layer, sprinkle with salt, and bake.

    Optional: DIY Hint Of Lime

    Look, Ma, CHIPS!

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