Corn Chips

Corn Chips

IngredientsCorn Chips

1 cup polenta

2/3 cup GF plain flour

½ teaspoon salt

1 teaspoon GF baking powder

½ cup cold water

¼ cup olive oil

1 teaspoon sea salt

Method

  1. Preheat oven to 200  /180 fan forced. Combine polenta, flour, salt and baking powder in a bowl.  Add oil and ½ cup cold water. Stir to combine.
  2. Divide dough into 2 balls.  Using a rolling pin, roll 1 ball between sheets of baking paper until 1 mm thick (37 cm x 28 cm). Sprinkle with sea salt. Cover with baking paper.  Re-roll lightly to press in salt.  Remove top sheet of paper.
  3. Lie paper and dough onto a baking tray. Using a metal ruler, mark dough into 5 cm triangles. Repeat with second dough ball.
  4. Bake, 1 tray at a time for 15 – 18 minutes or until golden and crisp.  Cool on trays.  Break into triangles.

Notes:

I blitzed the polenta with a stick blender to get a finer grain.

Use a scone cutter for a different shape.

Next time I might sprinkle finely grated Parmesan cheese  and then re-roll.