Equipment
* optional
Ingredients
Chip Batter
- 80 g stone-ground cornmeal
- 2 g salt
- 180 ml water
- 5 ml vegetable oil
Frying (Optional)
- 300 ml vegetable oil, liquid
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 109 kcal
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 621 mg
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 45 mg
- Calcium
- 95 mg
- Iron
- 1.3 mg
- Magnesium
- 14 mg
- Phosphorus
- 166 mg
- Zinc
- 0.3 mg
- Vitamin A
- 3 mcg
- Vitamin E
- 0.4 mg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.10 mg
- Niacin
- 1.2 mg
- Folate
- 62 mcg
- Water
- 63 g
Sources: USDA FoodData Central
Method
Preheat the oven to 190°C (375°F). Cut two sheets of parchment paper to fit your baking sheet.
Bring 180ml of water to a rolling boil in a small saucepan.
Whisk the cornmeal and 2g of salt together in a small bowl. Gradually stir in 80ml of the boiling water with a fork until a smooth, thick batter forms.
Stir 5ml of oil into the cornmeal mixture. If the batter is too stiff to pour, add more boiling water 5ml at a time until it reaches a thick but pourable consistency.
Place one sheet of parchment on a flat surface and pour the batter onto the center. Cover with the second sheet and roll the batter to a thickness of 6mm (1/4 inch).
Transfer the parchment and dough to the baking sheet. Peel off the top layer of parchment and use a knife to score the dough into small rectangles.
Bake at 190°C (375°F) for 12 to 15 minutes until the edges are golden brown.
Allow the chips to cool completely on the baking sheet. Break them apart along the scored lines and season with additional salt if desired.
Optional: For fried chips, heat 300ml of oil in a skillet over medium heat to 180°C (350°F).
Fry the baked chips in batches for 30 seconds until pale golden. Drain on paper towels and serve immediately.
Chef's Notes
- Using stone-ground cornmeal provides a superior texture and flavor compared to standard cornmeal. Look for a fine or medium grind for the best results.
- The consistency of the batter is crucial. It should be thick enough to hold its shape when rolled but pourable enough to spread evenly. Adjust with boiling water as needed.
- For the crispiest baked chips, ensure they are rolled to an even thickness and baked until the edges are deeply golden. Over-baking can lead to bitterness.
- When frying, maintain a consistent oil temperature of 180°C (350°F). Too low, and the chips will be greasy; too high, and they will burn before becoming crisp.
- Allowing the baked chips to cool completely before breaking them apart ensures a cleaner break and a better final texture.
Storage
Reheating: Warm in a 150°C (300°F) oven for 5 minutes to restore crunch.
Troubleshooting
Chips are gritty or sandy
Cause: The water was not hot enough to hydrate the cornmeal starches.
Fix: Cannot be fixed once rolled.
Prevention: Ensure the water is at a full rolling boil before adding it to the dry ingredients.
Chips are soggy or chewy
Cause: Dough was rolled too thick or underbaked.
Fix: Return to a 150°C (300°F) oven for 5-10 minutes to dehydrate.
Prevention: Roll to exactly 6mm and ensure the oven is fully preheated.
Cultural Context
Homemade corn chips are a DIY version of the mass-produced Fritos brand, which was popularized in the United States during the 1930s using traditional masa-based techniques adapted for commercial snacking.
