CRISPY CORN CHIPS Today I present to you a super tasty recipe for making super crispy chips, you can make them in a few minutes and make everyone happy, my word! To make these chips you’ll need polenta flour, just a little is enough to get lots of crispy chips that you can flavor to your liking and then cook in the oven or air fryer, I’ll give you the cooking instructions for both. Now follow me into the kitchen, I’ll explain how to prepare crispy corn chips!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 8 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 86.93 (Kcal)
- Carbohydrates 16.57 (g) of which sugars 0.35 (g)
- Proteins 1.97 (g)
- Fat 1.78 (g) of which saturated 0.24 (g)of which unsaturated 0.52 (g)
- Fibers 0.72 (g)
- Sodium 295.51 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the crispy corn chips for 4 people
- 1 1/2 cups water
- 3/4 cup corn flour
- to taste salt
- 2 teaspoons rosemary (or other aromatic herb of your choice)
- to taste extra virgin olive oil
Useful tools for making crispy corn chips
- 1 Oil Sprayer
- 1 Pastry Wheel
- 1 Air Fryer
Preparation of crispy corn chips
As you will read, the preparation of these chips is very quick, you can prepare them in advance and cook them a little before, I assure you they will remain perfectly crispy for a couple of hours!
In a saucepan, bring the lightly salted water to a boil, as soon as it boils, pour in the corn flour and continue stirring with a whisk over medium heat.
Consider the time indicated on the corn flour package for polenta, in my case, it required 8 minutes during which I continued to stir without stopping.
Now on the work surface, spread out a sheet of parchment paper, once the polenta is cooked, add the chosen herbs, give it a final stir, and then pour everything onto the sheet of parchment paper.
Cover with another sheet and then, carefully (the mixture will be very hot, if you have time let it rest for 5 minutes and then proceed) start pressing it evenly, then take a rolling pin and gently roll it out to a thickness of about 1/8 inch.
Remove the parchment paper, spray the entire mixture with an oil sprayer (if you don’t have one, you can easily use a kitchen brush) and then, with a pastry wheel, cut into squares or any shape you prefer.
If cooking in an air fryer, gently place each chip in the basket until it’s fully covered, taking care not to overlap them too much, and cook at 392°F for about 17 minutes, remembering to check the cooking occasionally and shake the basket so they cook evenly.
If baking in a traditional oven, instead, place the chips on a baking sheet covered with parchment paper and bake on the highest rack at 392°F for about 20 minutes or until golden brown.
Here our crispy chips are ready to be enjoyed in all their goodness, get creative and try making them with other herbs or spices!
Frequently Asked Questions
In this section, you will find the answers to the most frequently asked questions I have received about the preparation of crispy chips, take a look and if you don’t find what you’re looking for, feel free to write to me!
How far in advance can I prepare the chips?
They remain super crispy for a couple of hours, I recommend not preparing them beyond this time.
How do I store them after preparing?
Store them cold in a tightly closed tin can.
Can they be fried?
I have never tried, but given the consistency of the dough it’s better that it is slightly drier than this, so if you want to fry them use 100 grams of corn flour.
