Corn Tortillas and Chips From Scratch

1. In a bowl mix the masa flour with salt. Add water and mix until a soft dough forms. If it feels a little dry, add a teaspoon of water at a time.
2. Divide dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each. If you don't have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces. Roll them into balls and with a moist paper towel, cover them to keep the dough soft.
3. Line each side of a tortilla press with plastic wrap. Place dough in the middle and press until ball is about 5 to 6 inches in diameter. *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side.
4. Heat skillet or griddle on medium high heat. Carefully peel tortilla off of plastic and cook for about 50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm.
5. When cool, store tortillas in a plastic bag in the refridgerator for up to a week or freezer for a few months.

To Make Corn Tortillas Chips

1. Let tortillas completely cool and then quarter them. 
2. Fill a sauce pan with peanut oil or vegetable oil so that it's 3 inches deep in the pan. Heat oil on medium high and then slowly add the quartered tortilla pieces, one layer at a time. 
3.  Fry until they begin to golden and then with a slotted spoon, transfer them to a paper towel lined plate. Sprinkle with salt. Cool and serve with guacamole, pico, or on their own!