Usually, when I want tortilla chips, I first make tortillas, then cut them into wedges, brush them with oil and bake them. It makes absolutely divine chips, but it’s rather labour intensive.

Last night my husband made a vat of chilli for dinner, and I gave in to my craving for chips. Instead of the usual tortilla chips, I made these simple corn chips. They take almost no time to mix up, and are quite good, though fragile. There wasn’t a single crumb left by the time the meal was over.

1 cup cornmeal

2/3 cup all-purpose flour

1 tsp salt

1 tsp baking powder

2 T dry milk powder

½ cup water

¼ cup vegetable oil

Combine the dry ingredients. Add the water and oil, and mix well.

Grease two large baking sheets. Divide the dough in two, and roll each half out quite thin (about 2mm) directly onto the sheet. The dough will be very oily, but you may need to dust your rolling pin with flour to keep it from sticking. Cut into triangles.

Bake on fan bake for 12-15 minutes at 175°C. Remove from the pan when they are browned, and cool completely on a wire rack.

If you’re a fan of flavoured chips, you might add paprika, smoked paprika, chilli powder, or finely grated parmesan cheese to these chips.

Don’t try to use these in nachos—because they are baked, they turn to mush when smothered in toppings.