Spicy Corn Chips
salt to taste (a few shakes or as desired) freshly ground black pepper (as desired) 2 Tablesps soy protein powder (for rolling dough) In a small or medium-size mixing bowl, mix the hot water with the
Ingredients
- 0.3 cup hot water
- 3 Tablesps butter, soft
- 2 Tablesps cold water
- 3 Tablesps olive oil
- 0.5 cup masa harina (enriched corn flour)
- 0.3 cup vital wheat gluten flour
- 1/3 cup soy protein powder
- 3 Tablesps unprocessed wheat bran
- 0.3 cup whole almond meal
- 1 Tablesp ground chili powder (or as desired)
- 1 Teasp garlic powder
- 0.5 Teasp cumin (optional)
- cayenne pepper (dash or as desired)
Instructions
- 1
salt to taste (a few shakes or as desired) freshly ground black pepper (as desired) 2 Tablesps soy protein powder (for rolling dough) In a small or medium-size mixing bowl, mix the hot water with the butter, stir to dissolve. Add the cold water and olive oil. In another mixing bowl, combine all of the dry ingredients except for the soy protein powder needed for rolling. Mix well. Add the dry mixture to the liquid mixture and stir with a fork until the liquid is absorbed. Use your hands to shape the dough into a smooth ball. Cover. Chill for about 1 hour or longer. When you are ready to proceed, preheat oven to 350ºF. Sprinkle a tiny bit of soy protein powder on a large cutting board. Pinch off a chunk of dough about the size of a large walnut. Roll it in the soy protein powder and flatter it lightly with your hand, shaping it into a rectangle. Roll the piece as thin as you can make it. Divide the dough into three or four equal pieces and stack them. Cut strips of about 1 inch by 1 ½ inches or make the chips any size you want them. They will shrink by about one-third when they bake. Put chips on two large, nonstick, heavy- gauge metal cookie sheets (remember, they will shrink, not expand). Bake them for 10 to 12 minutes or until lightly browned. Slide onto a rack to cool and to dry them completely.