• Yield: About 4 cups chips

Fritos are one of the few packaged products out there made from real food: they're just corn, corn oil, and salt. These corn chips are almost as simple, but have a slightly more complex flavor. Look for masa harina in the Mexican food aisle of most well-stocked grocery stores. To refreshen day-old chips, simply toast them for five minutes in a 350°F oven. 


These chips are naturally gluten-free and vegan. 


See also: Lara Ferroni's Crunchy Cheese Puffs



  • 1 cup (150 grams) masa harina 

  • 2 tablespoons flaxseed oil 

  • 1/2 cup (4 ounces) water 

  • 1/2 teaspoon salt 

  • Pinch of cayenne pepper (optional) 

  • Safflower oil, for frying 

  • Salt 




Combine the masa harina, flaxseed oil, water, salt, and cayenne pepper, if using, in the bowl of a food processor fitted with the dough blade. Pulse until a crumbly dough forms, about 1 minute. 


Turn the dough out onto a wooden cutting board dusted with masa harina and gather it into a ball. Divide the dough ball into 4 pieces. Keep the dough you aren't working with covered with plastic wrap. Working with one dough ball at a time, place the dough on the prepared cutting board. Roll out the dough until it is slightly less than 1/4 inch thick. Prick the dough all over with a fork and cut it into 3/4-by-1 1/2-inch rectangles. 


Heat at least 1 1/2 inches of oil in a heavy-bottomed pot to 350°F. Using a spatula or bench scraper, carefully transfer the dough rectangles to the oil. Fry the chips until they are a light golden brown, about 1 minute, turning once or twice. Remove the chips with a slotted spoon and place on a wire rack to drain. Repeat with the remaining dough. 


Once the chips are slightly cooled, transfer them to a small paper bag. Season to taste with salt and shake to coat. 


Rebecca Sheir interviews Lara Ferroni: It's easy to make Fritos, Doritos and Cheetos at home, but not Pringles

(c)2012 By Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.