Corn Chips
Can you even believe that you can make your own corn chips? Tenina Holder from Cooking with Tenina created this recipe for her book Mexican Fiesta. Using polenta is the easiest way to go, so you end up with bright yellow corn chips. For white corn chips, you can use masa harina. Serve these with the Roasted Chilli Sauce from this issue!
Recipe Tester Feedback: "To think you can make your own corn chips and know exactly what is in them is fabulous! These would be wonderful on a Friday afternoon with a homemade salsa or guacamole (and of course a drink of your choice!)" - Gail
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 20-40 minutes, depending on size of chips and fryer
Serves 4
Cannot be frozen
Ingredients
- polenta - 180g, yellow
- olive oil - 20g, extra virgin
- salt flakes - 1 tsp, pink, plus extra to sprinkle
- psyllium husks - 20g
- paprika - 1 tsp, smoked
- water - 160g, boiling
- coconut oil - for deep frying
Method
- Add the polenta (180g), olive oil (20g), salt (1 tsp), psyllium husk (20g), paprika (1 tsp) and boiling water (160g) to the bowl. Combine Speed 6 / 20 seconds.
- Tip out onto a floured silicone mat and push the dough together.
- Allow the dough to rest for 5 minutes. If necessary, combine further with your hands.
- Cut the dough in half. Place a piece of baking paper on top of one half of the dough. Roll out the dough as thinly as you can.
- Cut the dough into shapes or rounds as desired.
- Repeat with the other half of the dough.
- Heat enough coconut oil in a small saucepan so that you can deep fry the chips.
- Using a thermometer, keep the temperature as steady as you can at 180C while you cook the chips in small batches. Cook chips until crispy.
- Transfer them to a tray lined with paper towels and sprinkle with additional salt to taste.
- Serve warm with guacamole, salsa or chilli sauce.
- Keep corn chips in a snap lock bag in the crisper drawer of your fridge for freshness.
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