Super Crispy Baked Corn Chips and Scoops

Serves: 4

Corn chips don't have to be deep fried, and homemade ones don't have to take very long either.

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1 cup maseca (yellow corn flour- not corn meal)
2/3 cup water
1/8 teaspoon salt
olive oil


Preheat oven to 425°.

Mix corn flour with water and salt. Mix well until a ball forms. Break into tiny balls, about 1 tablespoon big or less. Press between two sheets of parchment paper, or use a rolling pin. Transfer to a baking sheet and brush liberally with:
Olive oil
Slice with a pizza wheel till you have strips of chips. Bake at 425 degrees for 10 minutes. Flip chips to the other side to cook the back. Cook for 2-3 more minutes. For scoops, invert your pressed tortilla onto the cups on the bottom of a mini muffin tin. For easier scooping and eating, leave one side up, for a flat side. Brush liberally with your olive oil and sprinkle with salt. Bake at 425 for 10-13 minutes.


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