Corn Chips Recipe
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Homemade corn chips for a crisp and crunchy snack. Perfect for all your special salsa and dip recipes or just to eat on their own.
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2 tablespoons yellow cornmeal
1 cup yellow cornmeal
2/3 cup flour
1 teaspoon kosher salt
1 teaspoon baking powder
2 tablespoons nonfat dry milk
1/2 cup water
1/4 cup vegetable oil
1 teaspoon Worcestershire sauce
Seasoning salt (optional)
Onion salt (optional)
Garlic salt (optional)
Grease two large sideless cookie sheets with the shortening. If you don't have sideless cookie sheets, flip the cookie sheet over and use the bottom side.
Sprinkle each of the greased cookie sheets with 1 tablespoon of cornmeal; set prepared cookie sheets aside.
In a mixing bowl, add the cornmeal, flour, salt, baking powder, and dry milk; stir together until evenly mixed.
In a small bowl, mix the water, oil, and Worcestershire sauce together.
Make a well in the center of the dry ingredients and add the water mixture into the center of it.
Mix the dry ingredients into the water mixture with a fork; stir until well mixed.
Lightly flour a work surface and then pour the dough out onto it. Knead the dough for approximately 1 minute or until smooth.
Place half of the dough on each cookie sheet. With a lightly floured rolling pin, begin rolling out the dough directly on the cookie sheets. Roll out until the dough is only about 1/16 inch thick.
Sprinkle lightly with the seasoning salt, onion salt, garlic salt or other desired seasoning. You can also combine seasonings for a blend of flavors.
Cut the dough into triangles, squares, strips or other shapes using a pizza cutter or a knife.
Bake in an oven preheated to 350 degrees F. for approximately 12 minutes or until lightly browned. Check for doneness after 10 minutes because they will cook quickly due to their thinness.
Allow the chips to cool completely on the cookie sheets before removing them.
Store the chips in a sealable bag or an air-tight container.
Serve with your favorite salsa or dips.
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