Corn ChipsMake on Fresco
I LOVE corn chips, when they are homemade especially. These worked like a charm, first time. Straight up! I love a recipe that does that for me. It is so convenient! This is straight from the pages of Mexican Fiesta and you should get on it immediately! Using polenta is the easiest way to go, so you end up with bright yellow corn chips. If you wanted to use masa harina, this is also an option for white corn chips.
Now get your guacomole and/or red kidney bean dip on!
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- 180 Grams yellow polenta
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon pink salt flakes BUY
- 20 Grams psyllium husk
- 1 Teaspoon smoked paprika
- 160 Grams boiling water
- Plenty of coconut oil for deep frying BUY
Place all ingredients except coconut oil into the Thermomix bowl and combine 20 sec/speed 6.
Tip out onto a floured silpat mat and push together. Allow the dough to rest for 5 minutes.
Roll the dough out as thinly as you can using another silpat mat or piece of baking paper on top so as to prevent sticking.
Cut into rounds or shapes as desired.
Heat enough oil to 180°C in a small saucepan so that you can submerge the chips while cooking. Keep the temperature as steady as you can while you cook the chips in small batches. Transfer them to a paper towel lined tray and sprinkle with additional salt to taste.
Eat hot with guacamole or Roasted Chilli Sauce.
Or, keep in a Ziploc back in the crisper drawer of your fridge for freshness.
These make amazing Nachos!!
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