Homemade Chili Cheese Fritos
By Lillian Patterson edwardnortonfan
I have tried making these at home many times before I stumbled upon this recipe. I took everything I learned from previous tries and pieced together what works to make these yummy, crunchy snacky chips that taste even better than the store-bought kind, and at a fraction of the cost! Plus I can pronounce all the ingredients that go into these chips, whereas the store bought kind have some questionable chemicals on the label. These are also great in Frito Pie, and they don't get all soggy when you make it. Everyone loves snacking on these and my friends and family give them two thumbs up!
white corn meal
1Whisk together corn meal and salt in a bowl.
2Microwave water until it is boiling (about 1 minute 10 seconds) and whisk into the cornmeal mixture. Add oil and whisk until smooth.
3Spray a sheet of wax paper with cooking spray and scrape batter into middle. Spray another sheet of waxed paper and place sprayed-side down onto batter. Roll out with a rolling pin until batter is about the size of a cookie sheet and of even consistency.
4Peel off top sheet of waxed paper and use a pizza cutter or knife to score batter into rectangles. Bake at 375 for about 8-10 minutes or until chips are set but not yet browned. If you want your chips baked, keep baking until golden brown and then break apart and skip frying (I think frying makes them taste better, but they are good either way).
5Heat oil to 375 degrees. Divide chips into 2 batches and fry for about 2 minutes or until golden brown. Allow to cool.
6Dump chips into a plastic storage bag and spray with cooking spray. Sprinkle in the chili powder, garlic powder, and onion powder and toss to coat. Add extra salt if desired (I think these are salty enough without added salt).