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Homemade Corn Chips recipe

These easy-to-make homemade corn chipsare ideal to serve with salsas, dips, chili, soups, sandwichesor simply as a crispy, crunchy snack.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Homemade Corn Chips

Vegetable shortening2 tablespoons yellow cornmeal1 cup yellow cornmeal*
2/3 cup all-purpose flour
1 teaspoon kosher or sea salt
1 teaspoon baking powder
2 tablespoons nonfat dry milk
1/2 cup water
1/4 cup vegetable oil
1 teaspoon Worcestershire sauceOptional Seasonings:Garlic saltOnion saltSeasoning salt

  • Generously grease 2 large cookie sheets(see Cook’s Note) with the shortening and sprinkle 1 tablespoonof cornmeal into each pan, gently tapping or shaking to distributecornmeal evenly; set aside
  • Combine the cornmeal, flour, salt, bakingpowder and nonfat dry milk in a mixing bowl.
  • In a glass measure, combine the water,oil and Worcestershire sauce, mixing well.
  • Make a well in the center of the dry mixtureand pour the liquid mixture into the well; stir mixture witha fork to mix well.
  • Turn dough out onto a lightly flouredsurface and knead until dough is smooth, about 1 minute.
  • Divide the dough in half and place eachdough half on the prepared cookie sheets.
  • Using a floured rolling pin, roll thedough directly onto the cookie sheets to spread very thinly,about 1/16-inch thickness.
  • Sprinkle lightly with the desired seasoningsand roll-over lightly with the rolling pin to press seasoningsin.
  • Using a pizza cutter (or very sharp knife),cut dough into squares, triangles or other desired shapes.
  • Bake at 350°F (175°C) for about12 minutes, or until lightly browned. Allow to cool completelyon cookie sheets.
  • Store tightly sealed to retain crispness.

    Makes approximately 12 ounces of chips.

    *White cornmeal can be used, but chipswill be lighter in color.

    Cook’s Note: Because you will be rollingthe dough inside the pans, it is best to use the flat, side-lesscookie sheets in this recipe. If such pans are not available,then turn over sided baking/cookie sheets and use the bottoms.

    Nutritional Facts Per Serving (1/12 portionof chips): 112.7 calories; 37% calories from fat; 4.8g totalfat; 0.2mg cholesterol; 208.8mg sodium; 51.9mg potassium; 15.1gcarbohydrates; 1.0g fiber; 0.7g sugar; 14.0g net carbs; 2.2gprotein.

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