this little goat went to grillville spiced masa chips

Masa Chips



  1. In a medium bowl, combine the masa flour and ½ tsp kosher salt. Pour in 1 ½ cups of lukewarm water and mix until the mixture comes together to form a soft dough ball. Cover with a damp kitchen towel and let the dough rest for about 10 minutes.
  2. Meanwhile, add about 2-3 inches of canola oil to a large pot or wok and heat over medium-high heat to 325 degrees.
  3. Place a ball of the dough, roughly larger than the size of a golf ball, into a large ziplock bag. Using a tortilla press or the flat bottom of a heavy kitchen object (a pot, skillet, or large bowl works great), flatten the dough into a circle, roughly 4-inches in diameter and 1/16-inch thick. For chips, carefully cut the dough into quarters, making 4 equal-sized chips. Or, keep the circle whole if making masa tostadas.
  4. Working in batches, fry the dough in the hot oil, turning once, until golden brown on both sides, about 3 minutes per side. Using a slotted spoon, remove onto a paper towel-lined plate to drain and sprinkle with a pinch of salt and Grillville spice. Repeat the process with the remaining dough. Let cool before serving.

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