The crunchy corn chips are delightful snacks perfect to enjoy as a snack or to serve with an aperitif. They can be prepared and cooked in no time, and the corn chips are always a hit! But there’s one thing you need to be careful about: the polenta must be spread thin; otherwise, the corn chips won’t be crunchy!
For the recipe, I followed the guidelines from Cucina Botanica as well as those on my package of instant corn flour.
Not to be missed
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup instant cornmeal
- 1 1/4 cups water
- 1/2 teaspoon salt
- to taste extra virgin olive oil
Tools
- 1 Saucepan
- 1 Hand whisk
- 1 Rolling pin
- 2 Baking sheets parchment paper
Steps
Pour the water into a saucepan, add the salt, and bring it to a boil. Remove the water from the heat and slowly pour in the cornmeal, stirring with a whisk to avoid lumps. Return the saucepan to the heat and bring to a boil for three minutes, stirring continuously. Transfer the polenta onto a well-oiled sheet of parchment paper with extra virgin olive oil and cover with a second sheet of parchment paper. Roll the polenta as thinly as possible. Remove the top parchment paper and, with a small knife, score the polenta to obtain squares or rectangles. Add a little more extra virgin olive oil on top. Place on the oven rack and bake in a preheated convection oven at 392 °F for 15/20 minutes. Once baked, remove the rack from the oven and let the chips cool, then separate them using the scored lines. You can enjoy them as chips or serve them with a classic guacamole sauce or pea guacamole.
