Fried and Seasoned Homemade Corn Tortilla Chips

Tortillas (you will need a tortilla press to make)

• 2 Cups-Masa Harina
• 1 Cup-water
• 1 Tablespoon-Kosher Salt
• 1 Quart-Canola Oil

Seasoning

• 1 1/2 Tablespoon-Ground Cumin
• 2 Teaspoons-Ground Ancho Chili Pepper
• ¼ Teaspoon-Ground Chipotle Pepper-or cayenne
• 1 Tablespoon-Smoked Paprika-or regular paprika
• 1 Teaspoon-Ground Ginger
• 2 Teaspoons-Kosher Salt
• 1 Teaspoon-Ground Black Pepper
• 2 Teaspoons-Dry Oregano
• 1 ½ Tablespoons-Masa Harina

Place in a bowl and mix until well combined.

Directions

• Warm an iron skillet over medium heat and line a plate with a clean kitchen towel.
• Mix masa harina with salt, slowly add the water until a soft/slightly sticky dough form.
• If dough seems to dry to pack add a little water at a time until it is soft and easy to form into a ball.
• Divide dough into 12 equal portions and roll into a ball.
• Place one ball of dough on a piece of plastic wrap and another on top.
• Gently press ball to slightly flatten and place in tortilla press.
• Fold over top part of press and use handle to compress the dough into a tortilla.
• Gently remove one side of plastic from raw tortilla while holding in one hand.
• Gently flip over to other hand, remove second piece of plastic and place directly into warm skillet.
• Cook until slightly charred on one side, about 45 seconds, flip and repeat.
• Place on towel, cover to keep warm while repeating with remaining dough.
• Stack three tortillas on top of each other and cut in half.
• Stack both stacks on top of each other and cut into thirds, making triangles.
• Repeat on remaining tortillas.
•  Heat oil in a fryer or deep heavy bottom pan fitted with a fry thermometer to 325 degrees.
• Begin frying in batches, for 30 to 45 seconds or until just starting to brown.
• Remove and drain in a paper towel lined plate/bowl and immediately dust with seasoning.
• Serve with salsa, guacamole or your favorite dip.