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1
Heat oven to 375 degrees.
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2
Cut 2 pieces of parchment the same size as a baking sheet and set aside.
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3
Bring about 3/4 cup water to a boil.
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4
In a small bowl, whisk together the cornmeal and salt.
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5
Add 1/3 cup boiling water and mix with a fork until smooth.
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6
Add 1 teaspoon oil and mix again.
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7
The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
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8
Place one sheet of parchment on a work surface, and scrape the batter into the center.
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9
Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick.
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10
Transfer the parchment and rolled batter to the baking sheet.
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11
Remove the top sheet of parchment and score the batter into small rectangles.
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12
Bake until golden brown, 12 to 15 minutes.
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13
Allow to cool and break apart.
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14
Sprinkle with additional salt, if desired, and serve.
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15
Or, fry the chips as described below.
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16
Set aside a plate lined with a paper towel.
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17
Fill a small skillet with about 1.5 inches vegetable oil.
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18
Place over medium heat and allow to heat for 1 to 2 minutes.
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19
Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds.
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20
Fry half the chips, using a metal strainer to transfer to the paper towel to drain.
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21
Repeat with remaining chips.
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22
Sprinkle with salt, if desired, and serve.
