Spicy corn chips

Yield: 150 servings

Measure Ingredient
1 cup Cornmeal
1 clove Garlic, pressed
1½ teaspoon Cayenne
1½ teaspoon Ground cumin
1½ teaspoon Chili powder
¼ teaspoon Salt
2 tablespoons (1/4 stick) butter or
\N \N Margarine
1 cup Boiling water
1½ cup All-purpose flour
\N \N Salt for the tops
\N \N Paprika for the tops

"The measurements below yield a flavorful, spicy fire cracker. For a milder or an extra hot cracker, adjust the amount of cayenne, cumin, and chili powder to taste. These are delightful with a salsa dip.

375~F. 10 to 12 minutes Preheat the oven to 375~F.

In a large bowl or in the food processor, mix the cornmeal, garlic, cayenne, cumin, chili powder, and salt. Add the butter and boiling water and blend well.

Allow the mixture to cool and rest for 10 minutes. It will thicken slightly.

Slowly blend in the flour, using just enough to form a dough that will hold together in a cohesive ball. Divide the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick. Sprinkle lightly and evenly with salt and paprika roll over the top of the dough lightly with the rolling pin.

Cut the dough into 2-inch triangles or squares. Arrange them on an ungreased baking sheet. Bake for 10 to 12 minutes. Cool on a rack.

These crackers will crispen as they cool. If they are not crisp enough after cooling, put them back in the oven for a few minutes longer and allow them to cool again. Yield: About 150.

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