Crunchy Waffle Chips with Mango-Ginger Salsa

READY IN: 1hr 36mins
Recipe by Geema

Want to make an impression at your next party? Serve something different...waffle chips.

Top Review by Aunt Cookie

I liked this recipe -- it was unusual and tasty. For the mango salsa, I pretty much followed directions but added a LOT more ginger than called for. I thought it turned out really good, although a little sweeter than I usually like for a salsa. Maybe I'd add more lime juice next time. The chips were easy to pull together and went well with the salsa. Unfortunately, they softened up after spending a little time out of the oven. I'm not sure how to fix that...maybe leave them in the oven for longer (although they did seem crisp when I first pulled them out). Thanks for sharing the recipe!

Ingredients Nutrition


  1. Preheat your waffle iron.
  2. In a large bowl, whisk togehter the masa harina, flour, baking powder, salt, and peppers to combine.
  3. In another bowl, whisk together the milk and egg to blend very well.
  4. Pour the liquid ingredients over the dry ingredients and whisk until just mixed.
  5. Fold in the corn oil.
  6. Lightly butter or spray the grids of your waffle iron, if needed.
  7. Spoon out 1/2 cup batter, spreading the batter evenly.
  8. Bake until the waffle is deeply golden and crisped.
  9. Cut the waffle into quarters or snack sized pieces.
  10. preheat the oven to 200 degrees F.
  11. Place the waffle chips in a single layer on a rack in the preheated oven and bake for 1 hour, until they are firm and resemble crackers.
  12. Transfer to a cooling rack and cool to room temperature.
  13. The waffles can be made up to 5 days ahead and stored at room temperature in a loosely covered tin.
  14. Place the mangoes, onion, ginger, jalapeno and lime juice in a bowl and stir to combine.
  15. Let salsa sit for no more than 30 minutes to macerate.
  16. Stir in the cilantro just before serving.

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