Recipe – Corn Tortilla Chips from Scratch / Baked Corn Chips / Makai k aate ka chips


Prep Time: 15 Minutes

Cook Time: 10-12 Minutes

Serves: 12 chips


  • Corn Flour (Makai ka aata): ¼ cup
  • Oil: 1 Teaspoon
  • Salt: ¼ teaspoon
  • Black Pepper powder: 1/8 teaspoon
  • Red chili powder: 1/8 teaspoon
  • Warm water: as required


  • Mix corn flour, salt, black pepper powder and red chili powder.
  • Add oil and mix well.
  • Add little warm water at a time and knead a very soft dough.
  • Cover the dough and leave it for 10 minutes.
  • Preheat the oven to 400 F / 200 C.
  • Divide dough into 12 equal portions and roll into balls.
  • Cut a baking sheet or a parchment paper into 4 inch square pieces. We will need 13 square pieces.
  • Take a corn ball and flatten it on one paper. Place another paper on top of the flatten corn ball. Using a rolling pin gently roll the ball into a 2-3-inch diameter circle. Roll very gently, otherwise while cooking the circles will get cracked.
  • If it is too sticky, you may use little dry corn flour and roll the ball on the dry flour before making the circle.
  • Slowing take off the top paper and place the bottom paper with corn circle in a baking tray.
  • Likewise make all 12 circles.
  • Bake them for 10-12 minutes or until crispy and light brown.
  • Serve with guacamole.

Cook’s Note

  • You may take out the circles gently from both papers, roast both sides on Tawa or pan for 1 minute, let it cool completely, then deep fry.
  • Instead of baking sheet / parchment, you may use plastic bags or zip lock plastics. In this case, make sure you remove both the plastics, before putting the chips on baking tray or tawa.


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