These home-made corn chips are quick and easy to make and a real crowd pleaser! They will make the best ever home-made Nacho’s!
250 ml polenta (yellow corn meal)
180 ml cake flour
5 ml baking powder
60 ml olive oil
100 ml water
To sprinkle
salt flakes or other spices
- Preheat the oven to 200 ° C.
- Take out two baking trays (35 cm x 25 cm) and cut 3 pieces of baking paper that are about 1 cm smaller than the baking trays. Set it aside.
- Combine the polenta, cake flour, baking powder and oil in a mixing bowl and mix well.
- Add just enough of the cold water to form a dough.
- Divide the dough into 2 even-sized balls. Cover the one ball of dough with cling wrap and set it aside.
- Place a sheet of baking paper on the counter and place one of the balls of dough on it.
- Cover the dough with a second sheet of baking paper.
- Use a rolling pin and roll the dough between the sheets of baking paper to a thickness of 2 mm.
- Remove the top sheet of baking paper and set it aside.
- Sprinkle a little sea salt all over the dough.
- Cover the dough with the baking paper and re-roll lightly to press in the salt.
- Remove top sheet of baking paper and set it aside.
- Transfer the baking paper with the dough to a baking tray.
- Use a ruler and mark the dough in 5 cm intervals vertically before marking out triangles.
- Transfer the baking tray to the oven and bake the chips for 15 to 18 minutes or until golden and crisp.
- Remove the baking tray from the oven and set it aside for 5 minutes.
- Carefully break the chips up into triangles and transfer to a serving dish.
- Do the same with the other dough ball.
- Serve the chips with home-made tomato salsa or use the chips to make Nacho’s.
- Store leftover corn chips in an airtight container for 1 week.
Notes
For a more rustic look, do not cut the dough into triangles. Roll the dough out thinly and bake. Break up into pieces before serving.