Corn Chips

23 Aug

Corn chips are a wonderful snack food, little crisp triangles of ground corn. I remember making them as a student in Glasgow; corn chips and a hot chilli sauce were our flat’s party piece but I hadn’t made them for at least 20 years. I recently bought a packet of corn or tortilla chips in our local supermarket and was so disgusted by the list of crap they contained I just had to start making them again myself to go with all the Tomato Chilli Salsa I’ve bottled. If you make them yourself they are a healthy snack and simple to make.

  • 1 cup cornmeal
  • 1 tbsp of oil (corn, grape seed or sunflower)
  • pinch salt
  • 3/4 cup boiling water

Fill a cup with cornmeal and pour into a mixing bowl. Using the same cup fill, to just under 3/4 with hot water add the oil and salt stir and stir into the cornmeal. Work the mixture well, with a metal spoon, until it is well mixed. Leave to rest for 10 – 15 minutes or so, while the oven is heating. You should have a soft pliable dough that comes away clean from the bowl. Dump the ball of dough onto a sheet of aluminium foil, roughly press out with your fingers, then put another layer of foil over the top and roll out. The tin foil stops the paste from sticking and allows the paste to be rolled out thinly without breaking. If the ball is two large divide in two and roll out in two batches. Peel the top layer of foil away and score the dough into biscuit sizes then lift the sheet and place on a baking tray. Bake in a hot oven for 15-20 minutes until the chips are crisp and golden.

Cook’s Tip
The measurements here are in cups. Just a teacup, it doesn’t matter what size the cup is as the ratio that matters. Here in France I’ve used the kind of cornmeal normally used for making polenta, semoule moyenne, or medium ground.


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