The only issue you might have with these is if you don't like deep frying. The boyfriend got me an electric deep fryer for christmas last year and it really takes the worry out of frying. Set the temperature and it will take care of everything else!
It took me a few batches before I was able to decide on the idea thickness for the dough. To make things easy for myself I used these rolling pin guides. An offset spatula made it really easy to transfer the dough from the counter to the fryer.
The recipe doesn't make a huge batch of chips, just enough for one evening of TV watching. You can always increase the batch size if you have a big Super bowl party this weekend!
One Year Ago: Parmesan Fries
Two Years Ago: Magnolia's Banana Pudding
Three Years Ago: Homemade Granola
Four Years Ago: Thai Sweet Potato Stew
Five Years Ago: Cranberry-Walnut Celebration Bread
From Classic Snacks - Made from Scratch
1/2 cup masa harina
1/3 cup yellow cornmeal
1 teaspoon kosher salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons water
1 tablespoon vegetable oil
Heat about 2-inches of vegetable oil in a deep pot or your electric deep fryer to 350 °F. Line a baking tray with paper towels and top with an upside down wire cooling rack.
Whisk together masa harina, yellow cornmeal, kosher salt and sugar. Whisk water and vegetable oil together, add to dry ingredients and stir until the dough comes together into a ball. Let the dough sit for 5 minutes.
Roll out dough to a little less than 1/8-inch thickness. Using a pizza cutter, cut dough into 1/2-inch x 1 1/2-inch rectangles. Fry rectangles until they are golden brown and most of the bubbling subsides. Remove chips from the oil with a wire spider strainer. Place on the prepared baking sheet and let the oil drain.
Eat within two days, otherwise they get soggy.