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
    230
based on 1 ratings

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 updated Apr 30, 2019

Ingredients

  • Water icon
    Water
    160ml (¾ cup)
  • Polenta icon
    Polenta
    180g (about 1 cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Psyllium husk powder icon
    Psyllium husk powder
    20g (about 1½ tbsp)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (2g)
  • 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. Add polenta, extra virgin olive oil, sea salt, psyllium husk powder, smoked paprika and water to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Mix - approx 20 sec, speed 6
  4. Lay out onto silicone baking mat
  5. Press together
  6. Cover with parchment paper
  7. Roll out thinly
  8. Cut into rounds
  9. Add coconut oil to a clean large saucepan
  10. Heat - 180°C
  11. Cook mixture bit by bit until light golden - approx 3 min, 180°C
  12. Pat dry with paper towels
  13. Season
  14. Serve
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