1

In medium bowl, whisk masa, cocoa, sugar, 1 tsp salt, and cinnamon. Using spoon, mix in 1/2 cup hot water. As dough thickens, knead with your hands, adding more water by tablespoonful if needed, until firm dough forms. Transfer to bowl and cover. Let rest for 30 to 60 minutes.

2

Heat large skillet or griddle over medium-high. Divide dough into 8 portions and roll into balls. Cut large resealable plastic bag along edges to make 2 sheets. Place 1 dough ball between plastic sheets. Using pie dish or other plate, press dough to flatten. (Or roll out dough with rolling pin or flatten with tortilla press.) If dough is too sticky, add a little more masa. If dough cracks when flattened, add a little more water. Slowly peel back top sheet of plastic, starting carefully from edges, and flip tortilla onto 1 palm. Peel off second sheet of plastic.

3

Carefully transfer tortilla to hot pan. Cook until slightly puffed in spots, about 1 minute per side. Repeat with remaining dough. Let cool.

4

Preheat oven to 400°F. Using sharp large knife, cut each tortilla into 6 triangles and arrange in single layer on rimmed baking sheet. Coat with nonstick spray and sprinkle lightly with salt. Bake tortilla chips until crisp, about 10 minutes. Let cool.

5

Serving size: 6 chips