Super Crispy Baked Corn Chips and Scoops
Servings 4
Calories 118kcal
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.
