Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cornmeal and salt, then stir in the olive oil until the mixture looks crumbly and resembles coarse sand.
Gradually pour in the water, stirring as you go, until the dough begins to come together. Knead gently in the bowl until smooth, adding a touch more water if it’s too dry or a bit more cornmeal if too sticky.
Divide the dough into two equal parts. Place one on a floured surface and use a rolling pin to roll out to about 2mm thickness, working from the center outward for an even layer.
Use a sharp knife or pizza cutter to trim the edges and cut the dough into triangles or your preferred shape. Transfer the cut pieces to the prepared baking sheet, spacing them slightly apart.
Bake the chips for about 12-15 minutes, or until the edges are golden and crispy. Keep a close eye near the end to prevent over-browning.
Once baked, remove the chips from the oven and allow them to cool on a wire rack for a few minutes. They will crisp up further as they cool down.
Enjoy the chips fresh for maximum crunch or store in an airtight container for later — they’ll stay crispy for up to three days.
