Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cornmeal, salt, and any optional spices, then whisk to distribute evenly.
Add the oil and warm water to the dry mixture and stir with a spoon or spatula until a cohesive dough forms. The dough should be firm but pliable; add a tiny splash more water if it feels too crumbly.
Knead the dough briefly in the bowl to bring it together into a smooth ball. Cover and let it rest for a minute to relax the gluten.
Place the dough between two sheets of parchment paper and roll it out evenly to about 2mm thickness, aiming for a smooth, flat surface.
Use a sharp knife or pizza cutter to cut the dough into triangles, squares, or your preferred shapes. Carefully transfer the cut pieces onto the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and crisp, filling your kitchen with a toasty corn aroma.
Once baked, remove the chips from the oven and transfer them to a wire rack to cool for about 5 minutes. They will become crunchier as they cool.
If desired, sprinkle additional salt or spices over the chips while still warm to help the seasonings stick.
Enjoy your homemade baked corn chips immediately or store in an airtight container at room temperature for up to two days. For extra crispness, reheat briefly in a hot oven before serving.
