Homemade Corn Chips

by

Tenina Holder

POSTED May 11, 2020 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

8mins

Calories

231

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
    Water

    160 g (about ¾ cup)boiling

  • Polenta icon
    Polenta

    180 g (about 1 cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6 g)

  • Psyllium husk powder icon
    Psyllium husk powder

    20 g (about 1 ⅜ tablespoons)

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2 g)

  • Coconut oil icon
    Coconut oil

    as needed

    METHOD


  • 1. Add polenta, extra virgin olive oil, sea salt, psyllium husk powder, smoked paprika and water to the TM5 bowl
  • 2. Mix - approx 20 sec, speed 6
  • 3. Lay out onto silicone baking mat
  • 4. Press together
  • 5. Cover with parchment paper
  • 6. Roll out thinly
  • 7. Cut into rounds
  • 8. Add coconut oil to a clean large saucepan
  • 9. Heat - 179°C
  • 10. Cook mixture bit by bit until light golden - approx 3 min, 179°C
  • 11. Pat dry with paper towels
  • 12. Season
  • 13. Serve

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop