Homemade Corn Chips
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.
- Water
160 g (about ¾ cup)boiling
- Polenta
180 g (about 1 cup)
- Extra virgin olive oil
20 g (about 1 ½ tablespoons)
- Sea salt
1 teaspoon (about 6 g)
- Psyllium husk powder
20 g (about 1 ⅜ tablespoons)
- Smoked paprika
1 teaspoon (about 2 g)
- Coconut oil
as needed
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
