Ingredients for 2/3 people

225  g of Mix of corn flours for tortilla chips

200 ml water lukewarm approx

1 tablespoon olive oil

salt to taste

Procedure

Place the polenta flour in a bowl and gradually add the water, salt and oil, knead vigorously by hand until a soft and compact mixture is formed (it's fine even if it remains slightly sticky)

Let the meal rest for 5 minutes.

Divide the dough into 2/3 portions, take 1 portion and place it between two sheets of baking paper.

With a rolling pin, roll out the dough to a very fine thickness (the thinness will make the chips crispier after cooking), remove the top baking paper and place the cut dough on the baking tray without detaching it from the baking paper.

 

Bake in the oven for about 10 minutes at 200 degrees until well cooked and golden.