Corn Chips

I've never been one to make a lot of crackers. However, I've been eating a lot of hummus recently, and  every once in a while it'd be nice to eat it with something other than pita bread.   So, I decided to try a corn chip recipe that I've noticed in "Recipes from the Old Mill: Baking with Whole Grains" by Mary Beth Lind and Sarah E. Myers.

It didn't take long, and although I haven't done the calculations, I'm pretty sure that they are quite a bit cheaper than a store bought version.

And don't they look absolutely delectable? They taste really good too- even those that got a bit over-brown.

In case you want to give them a whirl, here's the recipe.

 Combine in a bowl:

1 cup cornmeal
2/3 cup flour
1 tsp. salt
1 tsp. baking powder
2 Tablespoons instant nonfat dry milk powder

Combine in a separate bowl:

1/2 cup water
1/4 cup oil
1/2 tsp. Worcestershire sauce
1/8 tsp Tabasco sauce (I used another hot sauce that we had in the fridge, and it worked just fine)


Stir liquid ingredients into dry ones. Form into a  ball. Knead a little until smooth.
Sprinkle two greased cookie sheets with cornmeal. A flat cookie sheet is easiest to work with, but one with sides will suffice as well.
Divide dough in half. Roll each half directly onto cookie sheet with floured rolling pin until dime-thin.
Sprinkle lightly with paprika (or chili powder). Run rolling pin over once more.
Cut into squares or triangles or diamonds- whatever suits your fancy. A pizza cutter works great or this. Prick with fork.
Bake at 350 degrees farenheit for 10 minutes or until lightly browned.

Utterly scrumptious.