Homemade Corn Chips

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    8mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    233
based on 1 ratings

The perfect snacky thing to serve on any occasion. Cue the guacamole and the red kidney bean dip, I say! Trio made in heaven.

Inspired by: https://tenina.com/recipes/corn-chips

recipe updated Jan 24, 2022

Ingredients

  • Water icon
    Water
    160 g
  • Polenta icon
    Polenta
    180 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 teaspoon
  • Psyllium husk powder icon
    Psyllium husk powder
    20 g
  • Smoked paprika icon
    Smoked paprika
    1 teaspoon
  • Coconut oil icon
    Coconut oil
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Paper towels
  • kCook icon Silicone baking mat
  • kCook icon TM5
  • kCook icon Large saucepan
  • kCook icon Tm5 bowl

Step preview

  1. Add polenta, extra virgin olive oil, pink Himalayan salt flakes, psyllium husk powder, smoked paprika and water to the TM5 bowl
  2. Mix with MC in place - 20 sec, speed 6
  3. Lay out onto silicone baking mat and push together
  4. Allow the dough to rest for 5 minutes
  5. Cover with parchment paper
  6. Roll out thinly
  7. Cut into rounds or shapes as desired
  8. Add coconut oil to a clean large saucepan
  9. Heat enough oil to 180°C in a small saucepan so that you can submerge the chips while cooking
  10. Keep the temperature as steady as you can while you cook the chips in small batches
  11. Transfer them to a paper towel lined tray and sprinkle with additional salt to taste
  12. Eat hot with guacamole or Roasted Chilli Sauce
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