Name: Homemade Corn Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 80 g stone-ground cornmeal; 2 g salt; 180 ml water; 5 ml vegetable oil; 300 ml vegetable oil

Equipment

Baking sheet

Parchment paper

Small bowl

Fork

or Small whisk

Rolling pin

or Smooth glass bottle

Small saucepan

Skillet*

or Deep saucepan

Metal strainer*

or Slotted spoon

Paper towels*

* optional

Ingredients

3 servings

Chip Batter

80 g stone-ground cornmeal
2 g salt
180 ml water
5 ml vegetable oil

Frying (Optional)

300 ml vegetable oil, liquid

Nutrition (per serving)

109

Calories

Protein

20g

Carbs

Fat

Fiber

Sugar

621mg

Sodium

Method

Preheat the oven to 190°C (375°F). Cut two sheets of parchment paper to fit your baking sheet.

Bring 180ml of water to a rolling boil in a small saucepan.

Whisk the cornmeal and 2g of salt together in a small bowl. Gradually stir in 80ml of the boiling water with a fork until a smooth, thick batter forms.

Look for: Smooth batter with no dry lumps

Stir 5ml of oil into the cornmeal mixture. If the batter is too stiff to pour, add more boiling water 5ml at a time until it reaches a thick but pourable consistency.

Place one sheet of parchment on a flat surface and pour the batter onto the center. Cover with the second sheet and roll the batter to a thickness of 6mm (1/4 inch).

Look for: Even layer approximately 6mm thick

Transfer the parchment and dough to the baking sheet. Peel off the top layer of parchment and use a knife to score the dough into small rectangles.

Bake at 190°C (375°F) for 12 to 15 minutes until the edges are golden brown.

12mLook for: Golden brown and firm to the touch

Allow the chips to cool completely on the baking sheet. Break them apart along the scored lines and season with additional salt if desired.

10m

Optional: For fried chips, heat 300ml of oil in a skillet over medium heat to 180°C (350°F).

Fry the baked chips in batches for 30 seconds until pale golden. Drain on paper towels and serve immediately.

1mLook for: Pale golden brown and very crisp

Chef's Notes

Using stone-ground cornmeal provides a superior texture and flavor compared to standard cornmeal. Look for a fine or medium grind for the best results.
The consistency of the batter is crucial. It should be thick enough to hold its shape when rolled but pourable enough to spread evenly. Adjust with boiling water as needed.
For the crispiest baked chips, ensure they are rolled to an even thickness and baked until the edges are deeply golden. Over-baking can lead to bitterness.
When frying, maintain a consistent oil temperature of 180°C (350°F). Too low, and the chips will be greasy; too high, and they will burn before becoming crisp.
Allowing the baked chips to cool completely before breaking them apart ensures a cleaner break and a better final texture.