Mix the cornmeal, salt, and paprika in a bowl until well combined, creating an even, fragrant dry mixture.
Pour in the olive oil and warm water, then stir with a spoon or your hands until a smooth, pliable dough forms that’s not sticky but holds together easily.
Divide the dough into two equal parts to make rolling easier, then place one portion between two sheets of parchment paper.
Using a rolling pin, roll out the dough as thin as possible—about 1/8 inch—aiming for an even thickness across the surface.
Carefully peel away the top parchment layer and use a sharp knife or pizza cutter to cut the dough into small triangles or strips, creating uniform shapes for even baking.
Transfer the cut chips onto a baking sheet lined with parchment paper, spacing them out so they don’t touch—this helps them bake evenly and crisp up nicely.
Lightly brush or spray the chips with a little more olive oil for a shiny, crispy finish, then repeat the rolling and cutting process with the second dough portion.
Bake the chips in a preheated oven at 180°C (350°F) for 12-15 minutes, keeping a close eye after 10 minutes—look for golden edges and a fragrant toasted aroma.
Once they’re crisp and golden, remove the chips from the oven and let them rest on a wire rack for about 5 minutes to finish crisping up.
Serve the baked corn chips warm or at room temperature, enjoying their rustic texture and smoky aroma. Store any leftovers in an airtight container for up to 2 days, reheating briefly if needed for extra crunch.
