Homemade Corn Chips


Tenina Holder

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



Total Time




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


  • 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

  • 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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