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.
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.