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Chili Corn Chips

Dessert.Master's picture
Ingredients
  Buttermilk 1⁄2 Cup (8 tbs)
  Oil 3 Tablespoon
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Toasted cornmeal 1⁄2 Cup (8 tbs)
  Whole wheat pastry flour 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Soda 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Chili powder 1⁄2 Teaspoon (To Taste)
  Salt/Paprika To Taste
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Ingredient: 
Chili
Interest: 
Everyday

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