At Little Goat Diner we use this masa chip recipe for our macho nachos and our tostadas. It’s easy to replicate at home, and gluten free! Serve it with guacamole, salsa, or my masala hummus!
1 c masa flour
3/4 cup luke warm water
1/4 teaspoon salt
mix all together in bowl.let rest 3-5 minutes.
place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter.cut the circle into quarters.
fry in oil until golden.