Corn Chips
Experience the unbeatable crunch of homemade corn chips. Made from scratch with just a few simple ingredients, these golden triangles are perfectly crispy, satisfyingly salty, and far superior to any store-bought version. Ideal for dipping into fresh salsa, creamy guacamole, or your favorite queso.
For 6 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large bowl, whisk together the masa harina and 1 teaspoon of the fine sea salt.
- c.Gradually pour in 1.5 cups of warm water, mixing with your hands or a spatula until a shaggy dough forms.
- d.Knead the dough in the bowl for 2-3 minutes until it's smooth and pliable, like soft play-doh. If it feels dry and crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
- e.Cover the bowl with a damp cloth and let the dough rest for 15 minutes to fully hydrate.
- 2
Step 2
- a.Shape the Chips
- b.Divide the rested dough into 12-14 equal-sized balls, about the size of a golf ball.
- c.Place one dough ball between two sheets of parchment paper or inside a cut-open plastic zip-top bag. Use a rolling pin or a tortilla press to flatten it into a very thin 6-inch round.
- d.Using a sharp knife or a pizza cutter, slice the round into 6 or 8 triangular wedges.
- e.Carefully peel the wedges off the parchment and place them on a baking sheet in a single layer. Repeat with the remaining dough balls.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour the canola oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of at least 2 inches.
- c.Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a deep-fry or candy thermometer for accuracy.
- 4
Step 4
- a.Fry the Chips in Batches
- b.Once the oil is hot, carefully add a single layer of dough triangles, being careful not to overcrowd the pot.
- c.Fry for about 2-3 minutes, flipping once, until they are golden brown, stiff, and have stopped bubbling vigorously.
- d.Use a spider strainer or slotted spoon to remove the chips from the oil.
- 5
Step 5
- a.Season and Cool
- b.Transfer the hot chips to a wire rack set over a baking sheet to drain any excess oil.
- c.Immediately sprinkle the hot chips with the remaining 1/2 teaspoon of salt.
- d.Repeat the frying and seasoning process with the remaining dough wedges.
- e.Let the chips cool completely on the wire rack before serving. They will become much crispier as they cool.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For ultra-thin chips, a tortilla press is the best tool. Line it with parchment paper or a plastic bag for easy release.
- 2Maintaining the oil temperature between 350-360°F (175-180°C) is crucial. A thermometer is your best friend for achieving perfectly crispy, non-greasy chips.
- 3Fry in small batches. Overcrowding the pot will cause the oil temperature to drop, resulting in soggy chips.
- 4Season the chips the moment they come out of the hot oil. The residual oil helps the salt and other seasonings adhere perfectly.
- 5Let the chips cool completely on a wire rack, not on paper towels. This allows air to circulate underneath, preventing them from becoming soggy.
Adapt it for your goals.
Baked Corn Chips
For a lighter version, preheat your oven to 400°F (200°C). Lightly brush the cut triangles with oil, arrange them in a single layer on a baking sheet, and bake for 8-12 minutes, flipping halfway, until golden and crisp.
Air Fried Corn ChipsAir-Fried Corn Chips
Lightly spray the cut dough triangles with oil and arrange them in a single layer in the air fryer basket. Cook at 375°F (190°C) for 6-8 minutes, flipping halfway, until golden and crispy.
Lime & Chili ChipsLime & Chili Chips
Toss the hot, freshly fried chips with 1/2 teaspoon of chili powder and the zest of one lime along with the salt for a zesty, spicy kick.
Spiced ChipsSpiced Chips
Create a seasoning blend with salt, smoked paprika, garlic powder, and a pinch of cumin. Sprinkle over the hot chips for a more complex flavor.
Why this is on our healthy list.
No Preservatives or Additives
By making chips at home, you have complete control over the ingredients, avoiding the preservatives, artificial flavors, and excess sodium often found in packaged snacks.
Source of Fiber
Whole grain corn, the base of masa harina, provides dietary fiber, which is important for digestive health and can help you feel full longer.
Naturally Gluten-Free
Made from 100% corn, these chips are a great gluten-free snack option for those with celiac disease or gluten sensitivity. Always check your masa harina packaging to ensure it's certified gluten-free.
Frequently asked questions
A one-cup serving (about 60g) of these homemade corn chips contains approximately 250-280 calories, primarily from the masa harina and absorbed oil.