Homemade corn chips

Today, I made homemade corn chips because I was in the mood for Frito Pie. I used homemade seasoning salt in my recipe, but if you want to make yours with regular salt you most certainly can. The secret to creating really crispy corn chips is to roll them out super thin. The chips can be baked or fried. I will share how to prepare them both ways in the instructions below.

Ingredients:

1 cup of finely ground yellow cornmeal
1 teaspoon of seasoning salt
1 teaspoon of onion powder
1/2 cup of water
Canola oil, corn oil, or peanut oil to brush over the dough and to grease the baking tray, or 3 1/2 cups to 4 cups to fry the chips in a deep frying pan.

Instructions:

In a bowl, combine 1 cup of finely ground yellow cornmeal,

1 teaspoon of seasoning salt, 1 teaspoon of onion powder, and 1/2 cup of water. Mix well.

Now, sprinkle a little bit of flour on your workspace and roll the dough out as thin as you can possibly get it. Sprinkle the top of the dough with flour or cornmeal as needed.

Using a pizza cutter or sharp knife, cut the chips into 1/2 inch-strips or close to that lengthwise. Then cut the dough into 2 to 3-inch shapes (cutting the dough crosswise).

To bake the corn chips, you'll need to brush the pieces of cut-out dough with your preferred cooking oil. Then grease a baking tray and transfer the pieces of dough (with the oil side up) onto it.

Place the baking tray in a 375-degree oven and bake your corn chips until they are crispy. I baked mine for about 12 minutes.

To fry your corn chips, you'll need about 3 1/2 cups to 4 cups of your preferred cooking oil. Add the cooking oil to a deep fry pan and allow it to get hot over a medium-high burner. Then fry the corn chips for about 10 to 12 minutes. Drain the chips on a paper-lined platter and season them with extra seasoning salt just as soon as you pull them out of the hot oil.

Serve and enjoy!

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