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Corn chips
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Prep Time:
15 minutes
Cook Time:
36 minutes
Total Time:
51 minutes
Get the kids involved in creating a healthier, low-fat nacho dish for a fun family dinner with a DIY twist!
Ingredients:
  • 150.00 gm polenta
  • 165.00 ml plain flour
  • 1.20 gm salt
  • 4.00 gm baking powder
  • 56.88 gm olive oil
  • 2.40 gm sea salt
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. In a bowl, mix polenta, flour, salt, and baking powder. Then, add oil and 1/2 cup of cold water. Stir until well combined.
  • Divide the dough into 2 balls. Roll out one ball between 2 sheets of baking paper until it forms a thin 37cm x 28cm rectangle. Sprinkle with sea salt, press lightly to adhere, then remove the top sheet of paper.
  • Transfer the dough and paper to a baking tray. Use a metal ruler to cut the dough into 5cm triangles by pressing down firmly. Repeat with the remaining dough ball.
  • Bake one tray at a time for 15 to 18 minutes until golden and crisp. Let cool on the tray, then break into triangles.

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