Crunch Time: Deep Fried vs Oven Baked Tortilla Chips Showdown

• use 500 g masa harina cornflour and 500 ml warm water half cold half boiled add a little bit of salt you have to go by volume, two cups of flour and a little more than two cups of water, you have to go by feeling.
• when the dough is ready add a spoon of sea salt and then start mixing with your hand and not with a spoon because you want to get to exactly the point where it releases from your hand and it's not sticky anymore
• start kneading until a nice ball forms
• take a small lump, roll it between your hands and then press it out and when you see that the sides don't crack then you know you have the right hydration
• form the ball and cover it with cling film, rest for about half an hour to hydrate properly before you shape the balls.
• form some balls in pingpong ball size
• cover it up to avoid losing hydration then use the tortilla press, if you don't own one, you could do this with a heavy pot or with the palms of your hands to resemble a thick disk.
• in a ziplock bag which has been cut up, place it in the middle and give it a little bit of a squish by hand and that has to go by feeling
• leave it in the cling film not to dry out and repeat the same process for the rest
• the flat Top is running on extremely hot temperature don't use a nonstick pan because it can't take that high heat you have to peel the plastic off the tortilla not the other way around otherwise it's going to break fry a little bit on one side 20-30 seconds and then you want to flip it, once the tortillas get brown you don't want to cook it to the end as they will cook into chips later
• use a clay pot with two kitchen towels and let them to steam for half a minute then the tortillas gets pliable and soft
• we're going to make two different versions

1st version in the oven

• take half of the not fully baked tortillas, stack them up nicely and then split them to make three wedges
• place them on a baking sheet and put them on in rows, give them a light brush of olive oil don't overdo it
• continue by seasoning with salt and paprika
• flip them and give them the same treatment on the other side
• put them in the oven on the middle rack which is preheated to 180℃ - 356℉ for 15 minutes

2nd version deep fry

• continue with the rest of the tortillas and cut them exactly the same way the difference here is that we will season them after they're cooked
• stuff them in so they don't stick and fry them until golden brown
• after frying put them also on a kitchen paper
• ready to serve