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CORN CHIPS – Made from Polenta

CORN CHIPS – Made from Polenta

Course: snacks, AppetizersCuisine: Mexican
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

Proper homemade corn crispy chips perfect with a big bowl of guacamole, cheese, hummus or salsa. They’re naturally vegan. a Fact that makes us all happy.

Ingredients

Directions

  • Mix together flour, polenta, herbs and salt in a bowl and slowly add in the water until it comes together in a dough ball. Cover and let rest for 30 minutes.
  • Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough. Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
  • Heat a deep pot or pan filled ⅓ with frying oil. Heat until 170C and turn the heat down completely. Keep monitoring the temperature as you don’t want the oil above 180C.
    Fry in batches. They are ready when they just start to stop bubbling.
  • Remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice, I used Sonnentor paprika powder or spice mixed.
    Let it cool down slightly and serve.

Notes

  • You also may try with other herbs such as Sonnentor Mrs. Wong’s Rice Spice Mix or Garam Masala Spice. Store in an airtight container for weeks in a cool dry place.