Polenta corn chips

Season:

Type: Starters

Difficulty: Easy

Makes: 50 corn chip

Recipe source: Adapted from a recipe from Mansfield Primary School

• metric measuring spoons & cups
• bowls – 1 medium
• baking paper
• rolling pin
• tea towel
• baking tray
• skewer
• serving plates

• 1 cup polenta
• ⅔ cup plain flour
• ½ tsp salt
• ½ tsp sweet paprika
• 1 tsp baking powder
• ¼ cup olive oil
• ½ cup cold water
• 1 tsp sea salt

• Set out your ingredients.
• Preheat the oven to 200^oC.
• Combine the polenta, flour, salt, sweet paprika and baking powder in a bowl.
• Add the oil and ½ cup cold water. Mic to combine until it makes a dough. The dough will feel quite wet.
• Divide the dough into two balls. Roll one ball between two sheets of paper and sprinkle the dough with half the sea salt.
• Cover again with the paper and roll lightly to press in the salt.
• Lift the paper and dough onto a baking tray.
• Remove the top sheet of paper. Using a skewer, gently make lines in the dough to form triangle shapes. The triangles should be approximately 5 cm x 3 cm. Repeat with the remaining ball of dough.
• Bake for 12 – 15 minutes or until golden and crisp.
• Cool on the tray, then break into the marked triangles.