Really Easy Homemade Fritos

Simple Homemade Fritos. Recipe at cafelisa.wordpress.com.

Corn chips from scratch? It’s simple, I tell you. Five ingredients, 20 minutes. Awesome.

Serves 2
2/3 cup masaca (corn flour)
1/4 tsp. kosher salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/2 to 2/3 cup water

Mix ingredients by hand, starting with 1/2 cup water, adding more water if needed if dough feels is too crumbly to handle.

Take half the dough, place inside a silicone baking mat or between two layers of cling wrap and roll out about 1/8″ thick. Transfer to a cutting board. Slice into 1×2″ rectangles using a pizza cutter. Repeat with remaining dough.

The Really Delicious Method
Cook at 375 for 10-15 minutes until crunchy. Sprinkle with salt, cool and serve.

The FREAKING Delicious Method
Working in batches, fry in 350 degree oil for 30 seconds. Drain and sprinkle with a tiny bit more kosher salt before serving.

7 Comments »

  1. […] I already had the frying oil out from last night’s homemade corn chips, I decided to go for broke and try onion rings. Just like the corn chips, these are five […]

  2. mavrith said

    I can’t wait to try these, it looks so yummy. Thanks for posting this.

    • Lisa said

      Let me know how it goes! I haven’t played with the recipe since I first posted it and am always open to tweaks.

  3. LG said

    Question: your first ‘delicious’ method merely says ‘cook at 375’.. but no other details. Do you use a greased baking sheet? ungreased? Did you line your sheet with parchment or foil? Just wanted to see what method was successful for you.

    • Lisa said

      Thanks for your comment. I use a pizza stone which doesn’t need greasing. For other baking dishes I’d lightly oil it first.

  4. Mike said

    I’m really serious about making these …and I noticed you said that you were open to tweaks. So, here goes:
    1. Question: your fritos look deelish but are they “pillows?” Real fritos are so dense. Are some of yours like that?
    2. Question: does masaca usually require cooking before use?
    3. Real fritos are extruded …what do you think would happen if you squeezed the dough/batter through a pastry bag, or something similar, directly into the hot oil?

    • Lisa said

      Hi Mike! Thanks for your comment. By way of explanation, I’m just a home cook who one day decided to make my personal recipes public. For some reason this three-year-old post for homemade Fritos really took off and gets about 2,000 views per year! I’m by no means an expert, but I’ll try:

      1. The fried one are dense with a little puff, like in the picture. I actually prefer them this way for a different flavor texture. The baked ones didn’t puff.
      2. I don’t cook masaca before cooking. It’s essentially corn flour and might behave like wheat flour does if you were to cook it first.
      3. Interesting thought about squeezing directly into oil! I am going to guess that it wouldn’t make any remarkable difference. It may save time from rolling and slicing, though!

      Happy cooking! Let me know how it goes.

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