Homemade Corn Chips

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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.

Inspired by: https://tenina.com/recipes/corn-chips

recipe updated Apr 9, 2020


  • Water icon
    160 g (about ¾ cup)
  • Polenta icon
    180 g (about 1 cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g (about 1 ½ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Psyllium husk powder icon
    Psyllium husk powder
    20 g (about 1 ⅜ tbsp)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (about 2.15 g)
  • Coconut oil icon
    Coconut oil
    as needed


  • 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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