Spicy corn crisps
150 crackers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| 1 | Garlic clove, pressed | |
| 1½ | teaspoon | Cayenne |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Margarine |
| 1 | cup | Boiling water |
| 1⅓ | cup | All purpose flour |
| Salt for the tops | ||
| Paprika for the tops | ||
Directions
Preheat oven to 375F.
In a large bowl, combine cornmeal, garlic, cayenne, cumin, chili powder & salt. Add margarine & boiling water & blend well. Allow mixture to cool & rest for 10 minutes. It wil thicken slightly.
Slowly blend in the flour, using just enough to form a dough. Divide it into 3 equal portions. Roll out as thinly as possible. Sprinkle lightly with salt & paprika & roll over the top with the rolling pin.
Cut dough into 2" triangles or squares. Arrange on an ungreased cookie sheet & bake for 10 to 12 minutes. Cool on a rack. They will crisp as they cool. If not crisp enough, return to the oven for a few minutes longer & allow them to cool again.
Serve with a salsa dip.