After removing processed foods, especially all industrialized oils, from our kitchen last year making our own chips and crackers have become a fun way to experiment with flavors, techniques and flours. It is a wonderful feeling leaving the grocery store without any boxes of crackers or bags of chips which are both made with unhealthy refined oils. Even organic expeller pressed canola oil is unhealthy and when baked or heated becomes just as damaged as other industrialized oils. By not buying chips, you only make them when they are appropriate to the occasion. I am a huge fan of making avocado based dips and salsa, but substitute vegetables in for the chips or spelt crackers. However, I love good traditional masa flour tortillas and corn tortilla chips! Here is a simple recipe for masa flour tortillas and chips. Always use masa flour or presoak your corn flour in lime water. Making your own corn tortillas is so easy that Vivi was able to take over the process and just left the cooking part for me!
Corn Tortillas with Masa Flour and Chips
- 2 cups Masa Flour
- 1 1/2 cups warm water
- 1 tsp unrefined salt
- Optional: squeeze of lime cumin, cayenne, chili powder
- Avocado oil
- coarse unrefined sea salt
- seasoning: smoked paprika cumin, cayenne, chili
- mixed together the flour,salt and water until it forms a dough. If you have time, wrap in oiled plastic wrap and let the dough sit for an hour. Otherwise skip to separating the dough into small to medium balls. The size is dependent on a few things, the size of your cast iron skillet, the size of your tortilla press, and simply how large of tortillas you want. If you are not using a tortilla press then roll the tortillas out between two pieces of plastic wrap or parchment paper and then turn a cereal bowl over and press into the rolled out dough to get uniformed circles.
- Cook the tortillas in a hot cast iron pan, you shouldn't need to use any oil if you are using a seasoned cast iron skillet.
- preheat the oven to 425
- cut the cooked tortillas into strips or triangles (the thinner the tortilla the better for chips) and drizzle avocado oil over the tortillas and season with salt and desired spices. Bake until they start to turn crispy- remember that they will continue to crisp up after removing them from the oven.