This is an easy way to make some homemade corn chips. They are a healthier option to the ones that are commercially sold. They are baked, not fried, and contain no MSG (monosodium glutamate), artificial flavour, sweetener or colourants.
The batch I made turned out a little bit thick. You can always roll them thinner if you prefer. You can also customize them with your favourite flavouring sauces or seasonings like paprika, pepper etc. Although they are a bit dry, they were perfect with the red beans and made a nice Sunday morning brunch!
These corn chips are also great if you are having some guests at home. They can be served with various chutneys or salsa.
For the corn chips:
180g yellow cornmeal
1 teaspoon salt
1 teaspoon baking powder
50ml vegetable oil
1 teaspoon plum sauce or other (optional)
2 tablespoons flour
For the red beans in tomato sauce:
1 can pre-cooked red beans
½ can tomatoes (chopped)
1 onion (finely chopped)
1 teaspoon olive oil
Herbs like basil, thyme (optional)
- Grease 2 large trays with some oil and sprinkle 1 tablespoon of flour into each tray, gently tapping or shaking to distribute flour evenly; set aside
- Combine the cornmeal, flour, salt and baking powder in a mixing bowl.
- In a measuring jug, combine the water, oil and plum sauce, mixing well.
- Make a well in the center of the dry mixture and pour the liquid mixture into the well.
- Mix by hand until the mixture becomes a dough.
- Knead until dough is smooth, about 1 minute.
- Divide the dough into small balls and roll each dough on a board using a rolling pin.
- Roll to a thickness of about 2-3mm
- Using a pizza cutter (or very sharp knife), cut dough into squares, triangles or other desired shapes.
- Place on the greased trays taking care not to tear them while lifting. (It’s a good idea to slide a knife underneath the rolled dough to lift them from the board)
- Bake at 175°C for about 12 minutes, or until lightly browned. Allow to cool completely on the trays.
- In a non-stick pan, heat the olive oil.
- Add the chopped onions. Stir occasionally until golden brown.
- Add the tomatoes and allow to reduce a little for 3-4 minutes.
- Add the red beans and stir.
- Cover and cook for 10 minutes.
- Add some water if the sauce becomes too thick.
Serve with the corn chips and a salad of your choice.