Corn Chips

Corn Chips is a crispy, savory snack inspired by Peruvian street food traditions, adapted for the Meizhou culinary context with local corn varieties and mild seasoning. It’s ideal for casual gatherings, tea-time snacks, or as a crunchy accompaniment to dips and stews. The final texture is light, golden, and satisfyingly crisp without being overly greasy.

Geschmack: salty, mildly smoky, earthy sweetness from corn, with a bright citrus hint if lime zest is usedGesamtzeit: 10 hours (including soaking) + 30 minutes active cookingPortionen: 1Geeignet fur: adults, teens, snack lovers; not recommended for infants or those with corn allergiesBudget: ¥15–¥25 per batch (approx. 200g raw corn + spices + oil reuse)

Kochutensilien

carbon steel wok non stick wok non stick wok wooden wok shovel Großer wok

Zutaten

dried yellow corn kernels 200g / vegetable oil for frying 500ml (for deep frying
reusable) / sea salt 1 tsp / ground cumin ½ tsp / paprika ¼ tsp / lime zest from 1 lime (optional)

Nahrwerte

Calories~480 kcal per 100g serving

Protein7g (from corn protein)

Fat22g (mostly unsaturated from vegetable oil, minimal saturated)

Carbohydrates65g (complex carbs from whole corn)

VitaminsB1 (thiamine), B5 (pantothenic acid), small amounts of vitamin A and E

Fiber7g per serving

Tipps

Use non-GMO heirloom yellow corn for authentic flavor and better texture
Ensure corn discs are uniformly thin to prevent uneven frying
Do not skip drying after soaking—excess moisture causes oil splatter and soggy chips
Reheat briefly in oven at 150°C for 2 minutes if chips lose crispness

Schritte

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