Recipe from cookesfrontier.blogspot.com
Adapted by Jennifer Steinhauer
- Total Time
- 30 minutes
- Rating
- 4(85)
- Notes
- Read community notes
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else. —Jennifer Steinhauer
Featured in: It’s Not Junk if I Made It
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:2 to 4 snack-size servings
- 80grams (about ½ cup) stone-ground or other fine cornmeal (do not use whole grain)
- ½teaspoon salt, plus more as needed
- 1teaspoon olive oil or vegetable oil
- Vegetable oil for frying, optional
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
148 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat oven to 375 degrees. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about ¾ cup water to a boil.
Step
2
In a small bowl, whisk together the cornmeal and salt. Add ⅓ cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
Step
3
Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.
Step
4
Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. 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. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.
- Adapted from cookesfrontier.blogspot.com
Ratings
4
out of 5
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
scott fares
Tried it.
Will continue to purchase bags of Fritos.
John in Cali
There as many different corn meal varieties of corn tortillas as there are chips. I found a really thick coarse ground corn tortilla, Dios Del Maiz, Yun Katz, made in Santa Ana. They are the best tasting corn tortilla I have ever had, almost sweet like sweet white corn. I fry in corn oil, I try not to crowd my chips that are cut like Fritos and I fry until there are almost no bubbles. I season with salt and they are to the chip what Crispy Creme is to the donut. Hot & fresh.
Paul
I'm a sucker for gadgets. If they made a toothpick with gears, I'd have to have it. I bought everything K-tell ever produced. No self-restraint for As Seen On TV. Every gadget and shelf organizer for sale at the Container Store.
So, when I saw parchment paper in this recipe and a chance to make my own Fritos with the option to deep fry them - I had to try the recipe.
Very easy. The results - not so good. Disappointed. I'm with Scott Fares
Fred Schultz
Really, why bother?.... can’t be better than the original & much less fuss.
Shari Janssen
I just made these and upon tasting the mix, decided to add just a tad of garlic powder, onion powder and a pinch of sugar. Not bad but not really that good either and even without the seasonings, not anything like a frito.
Mel
I cooked this but I didn't have the rolling pin so I made it by just spreading it with a knife. The consistency when baked is a little crumbly from my attempt. I still like it a lot and added spices. I'm going to try making it again at another date with a little more skill hopefully XD (would fry but I lack a decently deep pan)
My idea on making a dorito like flavor is taking cheese powder and taco seasoning
Kris
I think some spices will really make this chip delicous.
Paul
I'm a sucker for gadgets. If they made a toothpick with gears, I'd have to have it. I bought everything K-tell ever produced. No self-restraint for As Seen On TV. Every gadget and shelf organizer for sale at the Container Store.
So, when I saw parchment paper in this recipe and a chance to make my own Fritos with the option to deep fry them - I had to try the recipe.
Very easy. The results - not so good. Disappointed. I'm with Scott Fares
John in Cali
There as many different corn meal varieties of corn tortillas as there are chips. I found a really thick coarse ground corn tortilla, Dios Del Maiz, Yun Katz, made in Santa Ana. They are the best tasting corn tortilla I have ever had, almost sweet like sweet white corn. I fry in corn oil, I try not to crowd my chips that are cut like Fritos and I fry until there are almost no bubbles. I season with salt and they are to the chip what Crispy Creme is to the donut. Hot & fresh.
Brian
Factory Fritos ingredients: Corn, corn oil, salt. Not bad for "junk food"
Pam
But, GMOs and not organic. But, delicious!
scott fares
Tried it.
Will continue to purchase bags of Fritos.
Private notes are only visible to you.
