Home Made Organic Corn Chips
Vegetable shortening
2 tablespoons yellow cornmeal
1 cup yellow cornmeal*
2/3 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
2 tablespoons nonfat dry milk
1/2 cup water
1/4 cup vegetable oil
1 teaspoon Worcestershire sauce
1. Generously grease 2 large cookie sheets (see Cook's Note) with the shortening and sprinkle
one tablespoon of cornmeal into each pan, gently shaking to distribute cornmeal evenly; set aside
2. Combine the cornmeal, flour, salt, baking powder and nonfat dry milk in a mixing bowl.
3. In a glass measure, combine the water, oil and Worcestershire sauce, mixing well.
4. Make a well in the center of the dry mixture and pour the liquid mixture into the well; stir mixture with a fork to mix well.
5. Turn dough out onto a lightly floured surface and knead until dough is smooth, about 1 minute.
6. Divide the dough in half and place each dough half on the prepared cookie sheets.
7. Using a floured rolling pin, roll the dough directly onto the cookie sheets to spread very thinly, about 1/16-inch thickness.
8. Sprinkle lightly with the desired seasonings and roll-over lightly with the rolling pin to press seasonings in.
9. Using a pizza cutter (or very sharp knife), cut dough into squares, triangles or other desired shapes.
10. Bake at 350°F (175°C) for about 12 minutes, or until lightly browned. Allow to cool completely on cookies sheets.
Cook's Note: Because you will be rolling the dough inside the pans, it is best to use the flat, side-less cookie sheets in this recipe. If such pans are not available, then turn over sided baking/cookie sheets and use the bottoms.White cornmeal can be used, but chips will be lighter in color. Store tightly sealed to retain crispness.
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