- 1/2 c
- stone ground or other fine cornmeal (do not use whole grain cornmeal)
- 1/2 tsp
- kosher salt
- 1 tsp
- canola oil
- canola oil for frying, optional
Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about .75 cup water to a boil.
Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.