Phoenix Corn Chips

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Sometimes out of the ashes of failure something is re-born. It is completely ironic that in the birthplace of the mythical phoenix (i.e. Greece), the epic culinary failure that was my tortillas spawned new life and creativity that became corn chips. Born from the ashes of an empty pantry and a hankering for tex-mex flavours these chips not only worked, but tasted really good with a little salt, salsa and sauce. Let me explain, the failure on my behalf was not checking the pantry for essential ingredients (i.e. FLOUR) before committing to a recipe. It therefore left me no other option but to shift on the fly and re-create something from my half finished abomination. I had originally wanted to change up my soft and supple flour tortillas by experimenting and adding polenta to the tortilla to give a more pronounced corn flavour with out having masa harina flour. (hard to find in Greece) So faced with no flour to mix with my polenta, I decided to mix the corn flour with oil and water and fry it to help it retain it’s shape. It was a difficult task as the mixture was prone to crumble and fall apart, but once it hit the oil, it was transformed into a crisp and robust (albeit artery hardening) corn chip. Perfect match for my fresh salsa.

What you need:

  • 2 cups potenta or corn flour
  • 1/3 cup oil
  • 2/3 cup warm water
  • Salt for sprinkling
  • Enough oil to fry the chips in (about 1 inch or 2cm)

How it’s done:

  • Cut the oil into the flour.
  • Add the water and combine to make a crumbly dough.
  • Take out a golf ball sized piece and roll it out on a cutting board to about a 1/4 of a cm.
  • Use a spatula to gently lift off the dough and transfer it to the hot oil.
  • Fry until golden in colour.
  • Sprinkle with a little salt and continue until you have used all the dough.
  • When finished top with your favourite salsa and enjoy.

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