Corn chips don’t have to be deep fried, and homemade ones don’t have to take very long either. We love corn chips because they are a delicious vehicle for veggies and nutrient rich dips! We dip our chips into our favorite triple bean dip, guacamole, and even hummus.
How to Make Homemade Corn Chips
Then with little tiny balls, almost 1/2 tablespoon big, we pressed between two sheets of parchment paper on a tortilla press. (Perfect job for the kids!!)
What is the difference between Corn flour and Cornmeal?
Corn flour is similar tocornmealexcept that it is ground to a finer consistency thancornmeal. It is used to make cornbread, muffins, pancakes, polenta, and tortillas.
Then, we placed some of the tortillas on a baking sheet, where the kids brushed with olive oil, sprinkled with salt, and cut with a crinkle cutter and a pizza wheel.
To make the scoops, we inverted the small uncooked tortillas on a mini muffin pan.
Our tips to make sure they are crispy:
- Make sure the dough is pressed as thinly as possible, and your tortilla circles are small.
- Brush with olive oil before baking!
- Set them in the oven at 425 for at least ten minutes.
- For chips, flip over, and bake for 3-4 more minutes
If you make these chips, don’t forget to also encourage dipping!
Favorite Dips
Print Recipe Pin Recipe
3.9 from 26 votes
Super Crispy Baked Corn Chips and Scoops
Prep Time15 minutes mins
Cook Time13 minutes mins
Course: Snack
Cuisine: American
Servings: 4
Calories: 118kcal
Ingredients
- 1 cup maseca yellow corn flour- not corn meal
- 2/3 cup water
- 1/8 teaspoon salt.
Instructions
Mix corn flour with water and salt. Mix well until a ball forms.
Break into tiny balls, about 1 tablespoon big or less.
Press between two sheets of parchment paper, or use a rolling pin.
Transfer to a baking sheet and brush liberally with your olive oil and sprinkle with salt.
Slice with a pizza wheel till you have strips of chips.
Bake at 425 F for 10 minutes.
Flip chips to the other side to cook the back. Cook for 2-3 more minutes.
Notes
For scoops, invert your pressed tortilla onto the cups on the bottom of a mini muffin tin.
For easier scooping and eating, leave one side up, for a flat side. Brush liberally with your olive oil and sprinkle with salt. Bake at 425 for 10-13 minutes.
Nutrition
Calories: 118kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Sodium: 76mg | Fiber: 1g
Keyword : Super Crispy Baked Corn Chips and Scoops
www.superhealthykids.com
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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Can you use left over corn tortillas for this idea? I have a pack and can’t figure out what to do with them.
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I have a question. Are you okay with GMO corn masa? As far as I know Maseca is not organic, I make tortillas for my family and I have a hard time finding corn masa that is not GMO. Bob’s Red Mill corn masa is not GMO (I called the company to ask) but the consistency of the masa is not nearly as good as Maseca, not to mention more expensive. Do you have any ideas/ suggestions? Thank you so much I love your blog.
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Yes Kathy- we cut those into strips or wedges, and brush with olive oil and sprinkle salt on top. Baking time is only about 6-7 minutes in our oven at 425 degrees
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If I were being honest @Rocio, we only choose organic and GMO free when I can find it locally. For us, it’s a bigger priority to focus on eating homemade than sourcing all the ingredients organically. I haven’t tried any organic masa, but the Gold Mine brand might be a winner??
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Do you have to bake them? can you heat them on a grill and just eat it like that. Soft like a corn tortilla.
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How long will these stay fresh in a plastic container? Thank you 🙂
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Sure Tina- that will work!
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Andrea- they would probably stay crispier in a paper bag. But I would only keep them a few days.
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Please help! Trying to make these right now and the dough is really sticky so I’m having a lot of trouble forming the tortillas. They keep falling apart. Any idea what could be wrong?
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Hey Kim- Did you use the Masa Harina? If it’s still too sticky, and that’s what you are using, then, just keep adding more of the flour until you are able to handle it. n
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Thanks, that’s what I did and they turned out great!! One last question, has anyone tried freezing these? If so, is it better to do before or after cooking them?
Just wanted to make sure it should be 425 F not C. Correct?
Thank you Sandy
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Hi Sandra, you’re right! Thanks for catching that; I updated the recipe.
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Thank you, the reviews are very helpful, so you want this to be easy, it looks easy and fun.
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They taste as expected. Not crispy.
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Sorry they didn’t crisp up for you! They might have needed a bit more time on a lower temp. 🙂
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I’m oil free can I still make them? Thank you.
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Yes! Use parchment paper to avoid sticking. 🙂
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