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5 from 1 vote

Super Crispy Baked Corn Chips and Scoops

Course: Snack
Cuisine: American
Keyword: Super Crispy Baked Corn Chips and Scoops

Ingredients

  • 1 cup maseca yellow corn flour- not corn meal
  • 2/3 cup water
  • 1/8 teaspoon salt.

Glaze

  • Olive oil
  • salt

Instructions

  • Mix corn flour with water and salt. Mix well until a ball forms.
  • Break into tiny balls, about 1 tablespoon big or less.
  • Press between two sheets of parchment paper, or use a rolling pin.
  • Transfer to a baking sheet and brush liberally with your olive oil and sprinkle with salt.
  • Slice with a pizza wheel till you have strips of chips.
  • Bake at 425 F for 10 minutes.
  • Flip chips to the other side to cook the back.  Cook for 2-3 more minutes.

Notes

For scoops, invert your pressed tortilla onto the cups on the bottom of a mini muffin tin.
For easier scooping and eating, leave one side up, for a flat side.  Brush liberally with your olive oil and sprinkle with salt.  Bake at 425 for 10-13 minutes.