Homemade Corn Chips

by

Tenina Holder

Posted May 11, 2020 (Last updated January 24, 2022)

Serves

4

Total Time

8mins

Calories

233

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

recipe-image
    Ingredients

  • Water icon
    Water160 gboiling
  • Polenta icon
    Polenta180 g
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Psyllium husk powder icon
    Psyllium husk powder20 g
  • Smoked paprika icon
    Smoked paprika1 teaspoon
  • Coconut oil icon
    Coconut oilas needed
    Method

  • 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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