Chili Corn Chips Recipe
Ingredients
| Buttermilk | 1/2 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs), toasted | |
| Whole wheat pastry flour | 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Soda | 1/4 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| 1/2 teaspoon chili powder, or more, to taste | ||
| Salt or paprika | ||
Directions
Preheat oven to 350° F.
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.
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.
Chef
