These chips are made without adding any other type of flour except for the cornmeal because the taste is delicious and it also means they are gluten-free. But they must be eaten soon after baking, otherwise they turn hard. Substitute half the amount of cornmeal with wheat or spelt flour if you want them to keep for longer.
- Yield: 20 to 24
- 1 cup (130 g) finely ground yellow cornmeal
- ½ teaspoon sea salt, or to taste
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 1 cup (240 ml) boiling water
- Preheat the oven to 150°C (300°F) Gas 2.
- In a bowl, combine the cornmeal, salt and sesame seeds. Whisk, then add the oil and boiling water. Stir until well incorporated; you should get a soft dough, but not sticky.
- Cut two pieces of baking parchment to the size of your baking sheet. Place one paper on the work surface and top with the dough, then top the dough with the second piece of paper. Use a rolling pin to roll out the dough about 1 mm/1/16 inch thick.
- Bake in the preheated oven for 10 minutes. Take out and mark with a knife into triangle shapes, or shapes of your choice. Continue baking for another 7–10 minutes, just until the dough stops being soft. Overbaking will make the chips too hard, so be careful! Let cool and break into the marked shapes. Serve the same day while still warm.