| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Snacks, Breads |
30 |
Chips |
INGREDIENTS
| 1/2 |
c |
Water |
| 1 1/2 |
tb |
Margarine |
| 1/4 |
ts |
Chili powder (or more, if desired) |
| 1/8 |
ts |
Garlic powder (or more, if desired) |
| 1/8 |
ts |
Salt |
| 2/3 |
c |
Yellow cornmeal |
| 30 |
|
Chips 15 calories per chip |
INSTRUCTIONS
1. Preheat oven to 375°F (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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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