Masa Chips Recipes

MASALA CHIPS

Steps:

• Preheat the oven and cook the oven chips as per the packet instructions. I always get far better results if I use a mesh or crisper tray for cooking oven chips.
• Pour the oil into a medium skillet or frying pan. Saute the onion and garlic over a low heat, with a pinch of salt, until starting to turn golden.
• Add the spices, and fry for another minute until fragrant.
• Stir through the tomato sauce, the water and a grating of ginger. Bring to a simmer and cook for a minute, stirring all the time. You want a thick sauce that will coat the fries. Add a little more water if needed. Remove from the heat until the oven chips are cooked.
• Once the oven chips are cooked and golden brown, reheat the spicy sauce. Gently stir the chips through to coat them.
• Garnish and serve immediately.

KENYAN MASALA CHIPS RECIPE BY TASTY

Steps:

• Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.
• Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.
• Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.
• Stir in the lemon juice and cilantro, then add the fries and salt. Toss well to coat. Serve immediately.
• Enjoy!

FRESH MASA CORN TORTILLAS

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.