Cornmeal Chips Recipe
Yield: 30 ChipsRecipe by luhu.jp
Ingredients:
1/2 cup: Water,
1 1/2 tbsp: Margarine,
1/4 tsp: Chili powder, or more, if desired
1/8 tsp: Garlic powder, or more, if desired
1/8 tsp: Salt,
2/3 cup: Yellow cornmeal,
30: Chips,
15: Calories per chip,
Directions:
1. Preheat oven to 375
F (moderate).
2. Lightly grease baking sheet.
3. Heat water, margarine, and seasonings to boiling.
Remove from heat. Stir in cornmeal and mix well.
4. Divide dough into 30 portions using about 1 teaspoon dough each.
Roll each portion into a ball about 3/4 inch in diameter.
5. Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass until very
thin, about 2-1/2 inches in diameter. Remove wax paper.
6. Bake until lightly browned and crisp--about 15 minutes.
7. Cool on rack. Store in airtight container.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Source from luhu.jp
F (moderate).
2. Lightly grease baking sheet.
3. Heat water, margarine, and seasonings to boiling.
Remove from heat. Stir in cornmeal and mix well.
4. Divide dough into 30 portions using about 1 teaspoon dough each.
Roll each portion into a ball about 3/4 inch in diameter.
5. Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass until very
thin, about 2-1/2 inches in diameter. Remove wax paper.
6. Bake until lightly browned and crisp--about 15 minutes.
7. Cool on rack. Store in airtight container.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Source from luhu.jp