A typical production process for tortilla chips is that illustrated on 'How it's made' (MAJ, 20082):
Maize flour, sugar, salt, starch and other minor ingredients are mixed with water into a dough, and kneaded.
The dough is then broken into smaller parts and spread out appropriately to prevent clumps and uneven width in preparation for the rollers.
The dough is then pressed into a thin sheet and cut into triangular shapes. A quality control is done at this stage to ensure the chips are not too thin or to bulky: if too fat, they may not cook properly, if too thin, they may burn easily or break up during storage.
The chips are then pre-cooked in an oven, after which another quality control is done to ensure the chips have not burnt.
The cooking of the tortilla chips is finalized by frying.
Seasoning and any flavoring is then added by spraying the chips with oil and seasoning dust in a tumbler.
The finalized product is then ready for weighting, packaging and distribution.