Method
1. Add polenta, extra virgin olive oil, pink Himalayan salt flakes, psyllium husk powder, smoked paprika and water to the TM5 bowl
2. Mix with MC in place - 20 sec, speed 6
3. Lay out onto silicone baking mat and push together
4. Allow the dough to rest for 5 minutes
5. Cover with parchment paper
6. Roll out thinly
7. Cut into rounds or shapes as desired
8. Add coconut oil to a clean large saucepan
9. Heat enough oil to 180°C in a small saucepan so that you can submerge the chips while cooking
10. Keep the temperature as steady as you can while you cook the chips in small batches
11. Transfer them to a paper towel lined tray and sprinkle with additional salt to taste
12. Eat hot with guacamole or Roasted Chilli Sauce