Purple Corn Chips with Black Olives, Corn and Queso

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Purple Corn Chips with Black Olives, Corn and Queso Recipe

Purple corn chips with black olives, corn, and queso fresco are colorful and flavorful. They're ideal for snacking, dipping, or serving as a side dish with your favorite Mexican dishes.

Ingredients

• 1/4 cup corn kernels
• 1/4 cup black olives, sliced
• 1/4 cup queso fresco, crumbled
• 1/4 cup all-purpose flour
• 1 cup purple cornmeal
• 1/2 cup water
• 2 tbsp vegetable oil
• 1/2 tsp salt

Time Needed

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Combine the purple cornmeal, all-purpose flour, sliced black olives, corn kernels, crumbled queso fresco, and salt in a large mixing bowl.
• Pour in the water and vegetable oil and stir until the dough is smooth.
• Roll out the dough to about 1/8 inch thickness on a lightly floured surface.
• Cut the dough into triangles or whatever shape you want.
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• Cook for 12-15 minutes, or until the edges are golden brown and crisp.
• Allow to cool for a few minutes before serving after removing from the oven.

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