The 2nd edition (print version) of Crunch! Whole Grain Artisan Chips & Crackers has a much better corn chip recipe than the 1st edition, since I found out that additional kinds of flour helped to make them shrink less and get too crunchy. The other types of flour also don’t interfere with the delicious corn flavors, and the chip remains gluten-free, if that’s important to you.
It turns out that when you use blue corn flour (i.e. Arrowhead Mills) or Masa Harina (available at Mexican grocery stores, Berkeley Bowl, etc), they need twice as much water as plain old corn flour as stated in the print edition of my book.
I like to give my friends a mix of corn, blue corn, and Masa Harina chips, because they not only look different (yellow, reddish-purple, and white respectively), they taste quite different, each one delicious in its own way.
To add more fiber, you might want to triple the suggested amount of Whole Grain Mix as well — I used less in the book recipe so the corn flavor wasn’t lessened, but I can’t tell the difference when I use more Whole Grain Mix, which adds a lot of fiber too.
