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Chili Corn Chips Recipe
|Buttermilk||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Toasted cornmeal||1⁄2 Cup (8 tbs)|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon (To Taste)|
Serving size: Complete recipe
Calories 1303 Calories from Fat 478
% Daily Value*
Total Fat 54 g82.9%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2276.9 mg94.9%
Total Carbohydrates 185 g61.7%
Dietary Fiber 19.4 g77.8%
Sugars 1 g
Protein 23 g46.4%
Vitamin A 20.1% Vitamin C 3.5%
Calcium 3.8% Iron 46.1%
*Based on a 2000 Calorie diet
Combine buttermilk and oil.
In mixing bowl, thoroughly stir together the dry ingredients.
Add milk mixture and stir until dough forms a ball.
Knead on floured board (adding a little more flour if necessary) about 5 minutes.
Divide dough in half.
Roll each into a 12-inch square.
Cut into 1-inch squares.
Sprinkle with salt or paprika.
Bake on lightly greased baking sheet for 15 minutes or until slightly brown around edges.
Cool slightly before removing from baking sheet, finish cooling on wire rack.
Store in loosely covered container.