80 grams of cornmeal
295 grams (1.25 cups) boiling water.
1 tsp salt.
1 tsp oil

Preheat oven to 375f.

Mix the salt and cornmeal in a bowl.
Add the boiling water and mix until you get a loose paste.
Add in the oil and mix it in.

Lay down a piece of parchment paper large enough to fit your baking sheet.
Pour the mixture into the center of the paper. Put a second sheet of parchment paper on top.
Roll out to 1/3 inch thick. Transfer to the baking sheet.
Peal off the second sheet.
Use a butter knife to score the batter into half inch strips and then again into two inch lengths.
Bake until golden. Remove from oven and let cool.
Break apart into individual chips. Deep fry at 350f for 1 to 2 minutes. Drain on paper towel. Sprinkle additional salt (optional). Cool and serve.

Issues: Salt level is too high. Even 1 tsp of kosher salt is too much. Maybe 1/2 a tsp and a 1/4 tsp for dusting would be better.

1/3 inch thick seems way to thick. First test batch wax 1/8 and was top thin. Resulted in more snap than crunch. Second batch was closer to 3/16 and was definitely truer to the original. Maybe try 1/4.

The baking time and temperature are extremely off. Even at 1/8 inch thick it took closer to 20 minutes to even get to just "golden on the edges". At 1/4 the temp and time definitely need adjustments. I'm thinking 425 and 15 minutes.

The flavor isn't quite right. It needs something else. Onion powder, brown sugar, MSG, honey, garlic powder, and spices are all listed as ingredients by the manufacturer but clone recipes don't have any. The amounts must be pretty small. But they are obviously having an effect. I'm thinking brown sugar and onion are the biggest players but that Uncle Roger would want a pinch of MSG too.

Parchment paper bottom: yes Parchment paper top? No. Use wax paper for better separation when you peak it off.