BLUE CORN TORTILLA CHIPS with Heirloom Blue Corn Masa Flour

Instructions.

1. In a mixing bowl, combine blue corn masa flour and salt. Slowly add warm water and
2. knead until a soft, pliable dough forms (not sticky).
3. Cover with a damp towel and let it rest for 30 minutes.
4. Divide into small balls (about the size of a walnut) and press into tortillas using a
5. tortilla press or rolling pin.
6. Cook each tortilla on a hot skillet for 30 seconds per side to seal (they should not
7. brown too much).
8. Let them cool slightly, then cut each tortilla into 4 triangles.
9. Heat vegetable oil to 350°F (175°C) and fry the tortilla pieces in batches until crispy
10. and lightly golden (about 1–2 minutes).
11. Drain on paper towels and serve along your new favorite: Chunky Mango Salsa!