Cornmeal Chips Recipe

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Cornmeal Chips Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Cornmeal Chips

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

Preparation

1. Preheat oven to 375øF (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

Servings: 30