Snacks > Corn Chips
April 13, 2009 by admin
Ingredients
- ½ cup boiling water
- 2 tbsp. CapTri®
- 125 g. cornmeal
- chili powder to taste (no more than ¼ tsp.)
- Popcorn salt
Preheat oven to 350 degrees. Pour water over CapTri®, cornmeal and chili powder. Mix well with fork until dough balls itself together. Shape into small, ¾ to 1 inch balls and place on nonstick cookie sheet. Press flat, as flat and thin as possible. Place balls so that they do not touch. Balls can be flattened into any shape (triangle, oval, rectangle, etc.). Sprinkle lightly with pinches of popcorn salt and bake for 30 minutes until edges just start to brown. Chips should be thin and crisp, but firm enough to scoop Mexican Bean Dip.
Variations: add 1 tsp. jalapeño juice or other spices to give your chips some zip.
Be sure to add sodium count to nutritional values of chips, depending on how much popcorn salt you use.
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