Corn chips
4 servings
25 minutes
Corn chips are a crispy, light, and aromatic European snack that is perfect as a standalone dish or as an accompaniment to dips and appetizers. Their history dates back to traditional corn tortillas that have been made in various cuisines around the world for centuries. With Provençal herbs and olive oil, the chips acquire a refined, slightly spicy flavor. They have a delicate texture with an appetizing crispy crust, making them an ideal snack for any occasion. These chips can be served with guacamole, cheese dips, or enjoyed on their own for their natural taste. The preparation requires no complex ingredients, and the process is simple and engaging, allowing for a homemade version of a healthy snack without artificial additives.
1
Pour sifted corn flour into a small bowl or deep plate.
- Cornmeal: 50 g
2
We add salt and Provencal herbs.
- Salt: to taste
- Herbes de Provence: to taste
3
We add olive oil.
- Olive oil: 2 tablespoons
4
We mix the ingredients.
5
We heat the water and pour in the corn mixture when it's almost boiling.
- Water: 70 ml
6
Using a fork, mix a rather liquid dough. It's better to add water gradually. That is, first pour in 50 ml, and then add another spoon if you see it's still a bit crumbly. It's important to add as much water as the corn flour can absorb.
7
Once the dough is kneaded, it should be covered with another plate and set aside until it cools to room temperature.
8
Meanwhile, preheat the oven to 180 degrees.
9
Line the baking tray with parchment paper and place the cooled dough.
10
Then use a regular ruler to level the mass so that it spreads evenly over the lined paper.
11
Send the tray to the oven for 10-15 minutes. It is necessary to watch the dough, it cooks very quickly.
12
Cut the dough into squares or triangles while hot and let it cool.
