Sonesta's Homemade Corn Chips

A wonderful Food is Love friend heard about another Food is Love friend's Corn Chip Casserole and thought to lend her a homemade hand up the flavor ladder. Sonesta Nelson-Gilliam a fantastic contributor to Food is Love's Facebook Page is a great resource for us. She has been helpful to those who are skiddish about new ideas, and lends them the confidence to make flavorful home cooked dishes! (You all know how much I Love that!) When she shared this recipe I knew I had to try it...They came out Fantastic!!! Think about all the ways You can customize your own Corn Chips! This recipe so lends to that kind of versatility! I loved it! I added Garlic and Siracha to the masa "dough", then fresh out of the oven, I sprinkled with Crushed Red Pepper and Sea Salt! Wow!! Here's a Photo and the Recipe Enjoy!

Sonesta's Corn Chips
adapted from: More-With-Less Cookbook by Doris Janzen Longacre 
  
Preheat oven to 350.

Combine in a mixing bowl
1 cup yellow cornmeal
2/3 cup flour
1 t. salt
1 t. baking powder
2 T. dry milk solids

Stir together in separate bowl
1/2 cup water
1/4 cup oil
1/2 t. Worcestershire sauce
1/8 t. Tobasco sauce

Add liquids to dry mixture and stir with fork.
Knead a little, until smooth. Grease two cookie sheets (10x15) and sprinkle with cornmeal. Divide dough in half. Roll each half onto each cookie sheet with a floured rolling pin until "dime" thin. Sprinkle lightly with paprika, garlic, onion and/or seasoned salt. Run rolling pin one more time over dough. Prick with fork, Cut in squares or triangles. Bake for 10 minutes or until lightly browned. Makes 1/2 pound.

**Notes: I used Whole Milk instead of the milk solids.. (didn't have any in the house) and Half way through baking, I tossed the chips to loosen and space them, it increased the crunch of the chip. Also, to give a more textured mouth feel to the chips the next time I make them, I might lower the amount of flour and increase the amount of corn meal. Yum!

I have to admit, I had never thought of making my own corn chips before this recipe but I will be doing it, all the time now!! I bet you will be too!
Enjoy!!