Abstract: A grit chip 10 is made from a hominy flour 6 in combination with quick grits 7. The chip 10 is formed flat into thin sheets either rolled or pressed, cut into small rectangular shapes of a width of ¾ inches or greater and a length at least 3 times the width, preferably 4 or more times the width and then either deep fried after being cut in preferably peanut oil, drained and lightly salted and packaged or instead the cut rectangular chips can be flash frozen and packaged to be fried at the restaurant or home. The grit chip 10 when fried achieves a golden rather smooth textured surface 11 with edges 20, 21, 22 and 23 that are curled causing the rectangular shape to achieve a subtle three dimensional appearance.