for 600 g

Dough

150 g	fine polenta
100 g	white flour
¼ tsp	salt
1 dl	water
2 tbsp	olive oil

Corn chips

2 tbsp	olive oil
¾ tsp	paprika
½ tsp	salt

Salsa

1 tbsp	oil
1	onion, finely chopped
½ tbsp	preserved jalapeño peppers in slices, finely chopped
2	tomatoes, deseeded, finely chopped
1 tbsp	red wine vinegar
1 tbsp	water
½ tsp	salt
1 tbsp	coriander, finely chopped

How it's done

Dough

Mix the polenta, flour and salt. Whisk together the water and oil, add to the flour mixture, knead to form a soft dough, cover and leave to rest for approx. 30 mins.

Corn chips

Mix the oil, paprika and salt. On a lightly floured surface, roll the dough out very thinly in batches, cut into diamonds, place on two baking trays lined with baking paper, brush with oil.

To bake

Approx. 10 mins. in an oven preheated to 200 °C (convection). Remove from the oven, leave to cool on a cooling rack.

Salsa

Heat the oil in a pan, briefly sauté the onion. Add the jalapenos, tomatoes, vinegar and water, season with salt, cover and simmer for approx. 5 mins. Leave the salsa to cool, mix in the coriander, serve with the chips.

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