Aug 22, 2011

Corn Chips

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Who would make their own corn chips? I know, I know, but sometimes when you buy them they’re made with genetically modified corn and genetically modified soy or canola oil.

Last week I made the mistake of thinking I could get on I-40 at 5pm, not the best idea.

Yes, that was me sitting in traffic eating that big bag of Fritos. There was nothing else to eat in the car and we were going nowhere for a long time. 

Uh-huh, I’m sure those Fritos were made with all that bad stuff

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so to make myself feel better about the whole thing I made my own corn chips.

 

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I don’t have side less baking sheets so I turn it upside down. There’s more than one way to skin a cat. Never mind about cat skinning today though.

 

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Oil it liberally

 

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Dust with cornmeal and set aside.

 

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Add flour, corn flour and cornmeal

 

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A teaspoon of salt.

 

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Baking powder

 

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Add oil and water

 

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and Worcestershire sauce and mix well.

 

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make a well in the flour mixture

 

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and pour it in.

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Mix.

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It’ll come together

 

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then take it out and knead it on a lightly floured surface.

 

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shape it into a ball

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and pinch it in half.

 

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Now we break the rules and use the bottom of the baking sheet.

 

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Roll it out real thin.

 

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Cut it into shapes with a pizza cutter or a sharp knife.

 

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Bake at 350°F (175°C) for about 12 minutes, or until lightly browned.

 

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Cool on a wire rack.

 

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serve with fresh salsa. That salsa was so good! I’ll tell ya about it soon.

 

Homemade Corn Chips

ingredients
•    Vegetable shortening
•    2 tablespoons yellow cornmeal

  • 1/2cup organic yellow cornmeal
  • 1/2 cup organic corn flour
  • 2/3 cup organic all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons nonfat dry milk
  • 1/2 cup water
  • 1/4 cup safflower oil or organic corn oil if you can find it
  • 1 teaspoon Worcestershire sauce

 
 
Optional Seasonings: Garlic salt , Onion salt , Seasoning salt
1.    Generously grease 2 large baking sheets  and sprinkle 1 tablespoon of cornmeal onto each pan,  set aside
2.    Combine the cornmeal, corn flour, flour, salt, baking powder and nonfat dry milk in a mixing bowl.
3.    In a  measuring cup, 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.

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