Q1. Can I use corn flour instead of cornmeal?

Oh honey, don't do it! Corn flour makes gummy, sad chips - trust me, I learned this the hard way. You need cornmeal's gritty texture for that perfect crunch. If you're desperate, try blending regular cornmeal briefly in a food processor to make it finer.

Q2. How can I make these spicy?

My favorite way is adding 1/2 teaspoon chili powder or cayenne to the dry ingredients. For extra kick, brush the rolled dough with lime juice and sprinkle tajín before baking - it's life-changing.

Q3. Why are my chips chewy instead of crispy?

Two likely culprits: either you didn't roll them thin enough (aim for tortilla chip thin), or your oven wasn't hot enough. Next time, try baking a few minutes longer and letting them cool completely - they crisp up as they sit.

Q4. Can I make these ahead for parties?

Absolutely, They stay crispy for 3-4 days in an airtight container. For large gatherings, I bake them the morning of and refresh in a 300°F oven for 5 minutes right before serving.

Irresistible 3-Ingredient Corn Chips

Name: Irresistible 3-Ingredient Corn Chips - Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cornmeal; 1 cup water; 1/2 teaspoon salt