Polenta corn chips

Type: Starters

Difficulty: Easy

Makes: 50 corn chips

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

What to do

  • Set out your ingredients.
  • Preheat the oven to 200oC.
  • 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.

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