Do you know why some chips have bubbles and others don’t? It has to do with the masa and cooking. Chips are baked and then fried. Masa is made and then put through a roller to make the chip shape. These can be rounds or stripes or what we have come to know as a ¼ cut because it looks like a round tortilla that has been cut into quarters. If this masa has a higher water content then when it is baked some of the water is still in the chip. The frying of the chip in 325-degree oil does two things;
- It cooks the corn so that it is edible
- Any water in the chip is immediately boiled away, making bubbles.
So the key to making chips with bubbles is to make sure that there is some water remaining in the chip after baking.