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Ingredients
- 50 g Parmesan
- ½ tsp mustard powder
- ½ tspground paprika
- 190 g polenta
- 110 g bakers flour
- 1 tsp sea salt
- 1 tsp baking powder
- 120 g Milk
- 50 g oil
- 1 tsp*fish sauce (or Tamari or Worcestershire sauce)
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6
15min
Preparation 3minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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-
9
5
Recipe's preparation
Place
Parmesan, mustard powder and paprika into TM bowl and mill for 10 seconds on speed 9. Set aside.Place
all ingredients except cheese mix into TM bowl and mix for 5 seconds on speed 6.Set
dial to closed lid position"Closed lid" and mix
for 2 minutes on Interval setting"Dough mode" .Roll
out ¼ dough at a time between two sheets of baking paper as thinly as possible.Place
on lined baking trays.Sprinkle
cheese mix on top of pastry and push by hand with a piece of baking paper.
Score with pizza cutter into shapes.Bake
in 170ºC oven for 10-12 minutes until golden. Break apart and leave in oven
until cool.
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Comments
Add a commentThey are more like a cracker and nothing like a...
They are more like a cracker and nothing like a corn chip, i would mill the polenta first next time to lessen the grainieness of the texture
often cooking at home such) with sauce in general...
often cooking at home such) with sauce in general tasty
Good recipe, mine turned out
Good recipe, mine turned out more like biscuits in texture and consistency but still tasted good!
A bit grainier and less
A bit grainier and less crunch than store bought corn chips, but I love the taste. Great with nachos and dips.
I put the dough on baking paper then put glad wrap on top to roll out the dough thinly. I find the glad wrap comes away from the dough more easily than a second sheet of baking paper.
Can I replace Bakers flour
Can I replace Bakers flour for white unbleached spelt flour?
EPIC FAIL. Sure it was me and
EPIC FAIL. Sure it was me and not the recipe!
become a lunchbox favorite in
become a lunchbox favorite in urhouse, ta for recipie
Unfortunately we really
Unfortunately we really weren't impressed by these in our house. I ended up throwing them out. They didn't go crispy and prolonged cooking time just made them brown and still not crunchy. They didn't taste nice very either. Very disappointed
I'm not sure where I went
I'm not sure where I went wrong but mine look nothing like the picture and I can't eat them. Hubby is enjoying them though at least they aren't going to waste! I think I didn't roll thin enough and they are overlooked
How thick is everyone rolling
How thick is everyone rolling the dough? I went as "thin as possible" thinking they would rise or something and I ended up with wafers. Is the consistency a bit soft when they come out of the oven and crisp up on cooling? I think I left mine in the oven a bit too long.
Quick and really simplet to
Quick and really simplet to make....
I made these today, to use as samples at my Market Stall this evening... my 3yr old loved them, I will have to make more for the family to have over the weekend
EvlKat82
Made these tonight with out
Made these tonight with out the flavouring, used maize flour instead of polenta. Delicious with the nachos topping and cheese from the community.
Almost Martha
Oh dear i forgot the oil...
Oh dear i forgot the oil... they are okay just a little crunchie, shattered was hanging out to try these.
They are now more like a cheese cracker
So good. A handful and a
So good. A handful and a tablespoon of Kasundi is a great mid morning snack.
Yum, yum yum how amazing is
Yum, yum yum how amazing is it that we can make these things?? Love it!
Love my thermomix - have named 31 ERIN and 5 LAYA
Love the world of thermomix and cooking for my family
These smell good but taste
These smell good but taste not so good not sure what I did wrong i might try it a little different next time.
These are fantastic, both
These are fantastic, both savoury and sweet. Don't hold back with your imagination when adding flavour.
Made these yesterday. They
Made these yesterday. They were really good (despite forgetting to score them before baking after the first tray...too keen to get them baked). They were a little lacking in something, though not sure what. Maybe I'm too used to eating the commercial rubbish with all it's flavour enhancers. Maybe I will try Worcestershire Sauce instead of the fish sauce next time.
That sounds really good! I'm
That sounds really good! I'm such a savoury girl but you got me thinking...
Polenta is corn meal
Polenta is corn meal
Polenta is corn meal
Polenta is corn meal
I made these but instead of
I made these but instead of the usually topping i used sugar and cinnamon and they were devine! Made them into a sweet nachos with diced strawberry and lime rind then topped with melted chocolate Thanks for a great recipe!
I made these but instead of
I made these but instead of the usually topping i used sugar and cinnamon and they were devine! Made them into a sweet nachos with diced strawberry and lime rind then topped with melted chocolate Thanks for a great recipe!
Can you use any type of
Can you use any type of baking flour... I assumed corn chips were made from corn flour?
Hi there,Is there any other
Hi there,
Is there any other cheese you could use? My son is on a low sodium diet, parmesan is way too high.
Could you use swiss cheese, do you think?
we are gluten free is there a
we are gluten free is there a way to make them gluten free? We eat the gf corn chips from the store at the moment and would love to make my own. Thanks
Hi Tenina, I am new to the
Hi Tenina, I am new to the forum,I made these to take as pickies to my daughters, I found them very easy to make,I do have a few questions: with the polenta which is better fine or course grain? paprika - sweet, smokey, or plain? and lastly the sauce which do you feel is the better? Many thanks :
I think salt and herbs sound
I think salt and herbs sound great as an option….and Cindylee, let me know how it goes…..
I realised that I was
I realised that I was using Ready Made Polenta, having never used it before, I didnt realise you could get any other type. I will definitely try again. Thanks for your expertise
Tenina, strict ellimination
Tenina, strict ellimination diet is just salt, a sprinkle of parsley, chives, garlic, shallots and saffron. All other herbs and spices are very high in salycilates. In our house, everyone seems to be tolerant of some salycilates, except I am currently on a strict ellimination diet while breastfeeding DD3. Oh and cheese is very high in amines especially aged cheeses such as parmesan.
Havent tried that Pippa,
Havent tried that Pippa, please let me know. What flavourings (if any) are OK?
These sound fantastic - I
These sound fantastic - I plan to try them soon, but being failsafe, I don't want to add the parmesan, spices or fish sauce/tamari etc. Any thoughts on wether or not this will work as "basic" corn chips? Am quite happy to give it a go anyway, just seeing what people thought.
Hi Cindylee, it can only be
Hi Cindylee, it can only be quantities being off, or the type of polenta you may have used…Not sure which. Instant polenta is quite different from traditional (slow) polenta in result…hopefully you will try again, with the other and get better results. No fail for me.
cindylee, I have made these
cindylee, I have made these and had no problem with sticky dough. Are you sure you used correct measurements?
Hi Tenina, Im new to the
Hi Tenina, Im new to the forum and have been reading and printing off lots of recipes, and yours are some of them. In particular, these corn chips, I tried to make them on Saturday and the pastry was so sticky that when I attempted to pull the baking paper off after rolling it out, it stuck to it and was pretty much useless. What is the pastry supposed to look like or feel like? Have I done something wrong?