Chips question
Remove corn from cob and dry. Grind when dry into masa, which should
look like fine sand. Measure one pound masa into bowl, add 1/2 cup lard
and 1 teaspoon salt. Mix well. Take a ball of mixture and pat it into
pattycakes. Do not wipe hands while working, since the perspiration adds
flavor to the chip. Pat to the size of a saucer. Let dry awhile, then
cut into chip-size strips.
Fry in hot lard. Cool.
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