INGREDIENTS

INSTRUCTIONS

"Set these Sesame Corn Chips next to a bowl of homemade guacamole for a
surefire hors d'oeurves success. A pitcher of spiced tomato juice would
provide a pleasing addition. 350~F. 18 to 25 minutes Preheat the oven to
350~F.
Stir together the flours, salt, and toasted sesame seeds in a large bowl or
in the food processor. Add the oil and blend until the mixture resembles
coarse meal. Add the soy sauce and blend in enough of the water to form a
dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll as thin as possible, to about 1/16 inch. Sprinkle with
salt if desired and roll over the top of the dough with the rolling pin to
press in the salt. With a sharp knife, score the dough into 2-inch squares.
Prick each square 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 32 to 20
minutes. Cool on a wire rack.
These crackers will crisp 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: 40-50.
VARIATION: Try other roasted seeds, such as poppy seeds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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