Re: Fritos.

after a few more experiments, i want to say that transfering the chips to a warm-to-hot oven after they have initially cooled helps crispiness. 

2.5mm might be wider than ideal unless i make a die for ‘scoops’

The new, thicker, aluminum dies have more drag, obviously, so more tearing on the product. Just like macaroni extruded through bronze vs. through teflon. I might break out a needle file and smooth things out. Thinner dies would probably have less drag too. 

Tonight’s batch was about 1:1 by volume of warm water and a 1:1 mix of the maseca tamal and nixtamasa. Maseca amarilla might be the best pick but i have a lot of maseca here right now as it is.