U.S. HEALTH RESOURCES AND SERVICES

These easy-to-make homemade corn chips are ideal to serve with salsas, dips, chili, soups, sandwiches or simply as a crispy, crunchy snack!

Calories: 15 per chip
Yields: 30 chips

INGREDIENTS

• 1/2 c. Water
• 1 1/2 Tbsp. Margarine
• 1/4 tsp Chili powder
• 1/8 tsp Garlic powder
• 1/8 tsp Salt
• 2/3 c. Yellow cornmeal

DIRECTIONS

1. Preheat oven to 375° F (moderate).
2. Lightly grease baking sheet.
3. Heat water, margarine, and seasonings to boiling.
4. Remove from heat. Stir in cornmeal and mix well.
5. Divide dough into 30 portions using about 1 tsp of dough each. Roll each portion into a ball about 3/4 inch in diameter.
6. Place balls on baking sheet, about 3 inches apart.
7. Cover with waxed paper and press with bottom of a glass until very thin, about 2-1/2 inches in diameter. Remove waxed paper.
8. Bake until lightly browned and crisp-about 15 minutes.
9. Cold on rack. Store in an airtight container.

NOTES

Cornmeal is flour ground from dried corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies.