Get the kids in the kitchen making ingredients for healthier nachos that’s lower in fat, then put bowls and plates on the table for a family DIY dinner!
Ingredients
- 1 cup polenta
- 2/3 cup plain flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1 teaspoon sea salt
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Combine polenta, flour, salt and baking powder in a bowl. Add oil and 1/2 cup cold water. Stir to combine.
- Step 2Divide dough into 2 balls. Using a rolling pin, roll 1 ball between 2 sheets of baking paper until 1mm thick (37cm x 28cm rectangle). Sprinkle with sea salt. Cover with baking paper. Re-roll lightly to press in salt. Remove top sheet of paper.
- Step 3Lift paper and dough onto a baking tray. Using a metal ruler, mark dough into 5cm triangles, pressing down firmly. Repeat with remaining dough ball.
- Step 4Bake, 1 tray at a time, for 15 to 18 minutes or until golden and crisp. Cool on trays. Break into triangles.
- Vegan
- Vegetarian
Notes
Use about 20 chips per serve.
Storage tip: Store leftover corn chips in an airtight container for 1 week.
Variation: You could make your own tortilla chips instead of corn chips. Preheat oven to 180C/160C fan-forced. Lightly grease 2 large baking trays. Cut 6 flour tortillas into small triangles. Place half the triangles on prepared trays. Lightly spray with canola oil cooking spray. Bake for 5 minutes or until golden and crisp. Cool on trays for 5 minutes. Transfer to a wire rack. Repeat with remaining tortillas.
Cooking class: Preparing chips: Using a metal or plastic ruler, mark dough into 5cm triangles, pressing down firmly. Variation: You could sprinkle chips with dried mixed herbs instead of salt. The thinner you roll the dough, the crisper the chips will be.
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas