Plain corn chips

In the UK, plain corn chips often means maize tortilla crisps: thin pieces of maize dough, fried or baked until crisp. The name can also be used for thicker corn snacks, so the shape and texture may differ.

Spread the chips in a single layer, scatter over grated Cheddar and bake at 180°C for about 5–8 minutes, until the cheese melts. Add salsa, guacamole or sour cream after baking so the chips stay crisp.

Once opened, seal the bag tightly or transfer the chips to an airtight container and keep them somewhere cool and dry. If they have gone slightly stale, spread them on a tray and warm at 160°C for 3–5 minutes, then cool before serving.

Serve them with tomato salsa, guacamole or sour cream, or use them as the crunchy base for a nacho tray with melted cheese, jalapeños and beans. Keep wet toppings on the side until serving to prevent sogginess.

Yes. Crush them finely and press onto chicken, fish or vegetables before baking; they make a crunchy, maize-flavoured coating. Plain chips work best, as salted ones can make the coating taste too salty.

Maize itself is gluten-free, but flavourings or cross-contamination during production can introduce gluten. Check the ingredients and allergen information if you need to avoid gluten.