Corn Chips from Scratch

 Remember the tortillas from yesterday? This uses the same dough:
-1 C masa harina (corn flour, find it on the international row under that or similar names)
-Up to 1/2 C warm water (add slowly, just enough for the dough to come together to make a moist but not sticky dough)
-1/2 tsp salt

You want to mix the dough all up and knead for a few minutes (about five or so).

Roll into small balls about the size of a grape tomato.

Flatten the dough between two sheets of plastic wrap, using a plate, your hand, a tortilla press, cake pan, etc.

Lay out the disks on a greased cookie sheet and sprinkle with additional sea salt.  You can also consider other things like a little taco seasoning or some other flavor as desired.

Preheat your oven to 400 degrees.  Bake the chips for 7-8 minutes, flip, and bake another 4-5 minutes until they are starting to brown and reach your desired crispness.

It is better to get them all a uniform thickness, so that they will bake evenly.

These are FANTASTIC! I ended up sprinkling a little extra salt on them when they came out and I tasted them, so be prepared to adjust as needed.

Serve them with a tasty dip or as nachos and enjoy knowing that you know every SINGLE thing that went in to these tasty little chips.

Happy crafting!