Homemade Corn Chips

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    8mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    231

The perfect snackie thing to get organised for any occasion. Cue the guacamole, and the red kidney bean dip I say!! Trio made in heaven.

recipe updated 3 Dec. 2018

Ingredients

  • Polenta icon
    Polenta
    180g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml
  • Sea salt icon
    Sea salt
    6g
  • Psyllium husk powder icon
    Psyllium husk powder
    20g
  • Smoked paprika icon
    Smoked paprika
    2g
  • Water icon
    Water
    160ml
  • Coconut oil icon
    Coconut oil
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon Paper towels
  • kCook icon Silicone baking mat
  • kCook icon TM5
  • kCook icon Large saucepan
  • kCook icon TM5 bowl
  • kCook icon Work surface

Step preview

  1. Prep and set aside water: boiling
  2. Fit the TM5 bowl to TM5
  3. Add polenta
  4. Add extra virgin olive oil
  5. Add sea salt
  6. Add psyllium husk powder
  7. Add smoked paprika
  8. Add prepared water
  9. Mix for approx 20s
  10. Lay out onto silicone baking mat
  11. Press together
  12. Cover with parchment paper
  13. Roll out thinly
  14. Cut into rounds
  15. Get a clean large saucepan
  16. Add coconut oil
  17. Heat
  18. Cook mixture bit by bit for approx 3min until light golden
  19. Pat dry with paper towels
  20. Season
  21. Serve
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