Baked Purple Corn Chips with Olives and Queso
Crispy baked corn chips made from purple cornmeal, studded with black olives, fresh corn kernels, and crumbled queso fresco. A savory snack with vibrant color and textural contrast, ready in under 30 minutes.
Ingredients
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Combine the purple cornmeal, all-purpose flour, black olives, corn kernels, queso fresco, and salt in a large mixing bowl.
- 3
Pour in the water and vegetable oil and stir until the dough is smooth.
- 4
Roll out the dough to about 1/8 inch thickness on a lightly floured surface.
- 5
Cut the dough into triangles or desired shapes.
- 6
Bake until the edges are golden brown and crisp.
- 7
Cool for a few minutes before serving.
Tips
For extra crispness, bake at 375°F instead and watch closely after 10 minutes.
Slice olives uniformly to distribute evenly throughout dough.
Good to Know
Airtight container at room temperature for up to 5 days.
Prepare and cut dough up to 2 hours ahead; cover with plastic wrap. Bake when ready to serve.
Serve warm or at room temperature with salsa, guacamole, or sour cream.
Common Mistakes
Do not skip the lightly floured surface to avoid dough sticking and tearing during rolling.
Do not overbake beyond 15 minutes to avoid chips becoming hard and brittle rather than crisp.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and flavor