Snappy Sesame Chips
|Semolina flour||1 1⁄2 Cup (24 tbs)|
|Eggs||2 Large (Room Temperature)|
|Sesame seeds||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Place semolina flour in a mound on a large flat surface.
Make a well in the center.
Break eggs into the well.
Add honey, sesame seeds and salt.
With a fork, beat eggs in the well with honey, seeds and salt about 15 strokes.
Gently start to work the flour from the side of the well into the beaten egg mixture.
Continue until dough becomes sticky and difficult to work with the fork.
Knead by hand to make a rough looking dough.
Let dough rest 10 minutes.
If working by hand, knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes.
Roll out by hand after dough rests in a plastic bag 30 minutes.
If using pasta machine, finish kneading dough and roll out immediately.
Whichever method you use, divide dough into 3 balls.
Roll out 1 ball at a time 1/16 inch thick.
Sprinkle lightly with flour; let rest 15 minutes on a lightly floured cloth towel.
Cut into 1" x 3/4" rectangles.
Repeat with remaining balls of dough.
Preheat oil to 365Â°F (185Â°C).
At this temperature, a 1 inch cube of bread turns golden brown in 50 seconds.
Deep fry chips until golden, 3 to 5 seconds.
Do not overcook.
Drain on paper towels.