Makes about 90 chips
Preheat oven to 200 degrees (or 180 if you have a fan forced oven). Combine the polenta, flour, salt and baking powder in a bowl and add the olive oil and 1/2 cup of cold water. Mix well. Divide the mixture in half and roll each half out separately between two sheets of baking paper until very thin (1mm). Sprinkle the flat mixture with the extra salt and again roll gently to infuse. Cut into triangles. Bake for 15 minutes or until crisp.
Store in a sealed container for up to 10 days.
Perfect for use in our Nachos Recipe – click here to see it!!