Originally posted October 27, 2011

corn tortilla chips with cilantro

corn tortilla chips with cilantro by joanie

These chips will probably kill you. They are thick, hearty, deep-fried chips. And they're good. If you're going to eat chips, they might as well require some effort and taste great.


  • Tortillas:
  • 1 cup Bob's Red Mill masa harina
  • 1 tsp kosher salt
  • 3/4 cup water
  • 1/4 cup fresh cilantro, chopped
8 5" tortillas


Heat a skillet on medium-high heat, and also heat about 1" of canola oil over medium heat in a pot that's somewhat narrow and tall.

Mix together masa, salt, water, and cilantro in a bowl using a spatula. The texture should be like cookie dough, and when you press it together, it should be smooth. If it's cracked or crumbly, you should add a little water.

Scoop out a golfball-sized amount of dough and use your palms to roll it into a ball. Lay a sheet of wax paper on the tortilla press, and place the ball in the center. (Actually, I like my ball ever so slightly off-center toward the hinge because the handle side gets a little thin.) Top with another sheet of wax paper and press! You've got a tortilla!

Note: If the edge of your flattened tortilla looks jagged, then your dough needs a little more water.

Carefully peel the tortilla off the papers and immediately cook on the skillet. Flip and cook the other side. A little char is nice.

Repeat until you've exhausted the dough.

Cut cooked tortillas into quarters. Put the tip of one into the oil to test it. If the oil starts to bubble, then you're ready to go. Put 4 tortillas-worth of pieces in the oil at one time. Stir occasionally to make sure all pieces are sufficiently submerged. Remove when bubbles start to subside and tortillas are nicely brown.

Let drain on some paper towels before serving.

15 minutes



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