Crunchy Corn Thins

Here is another good one for in the Lunch Box! These Crunchy Corn Thins would be great with a Dip and I suspect even better with Hummus. I make up a batch to dip into our Mexican meals in place of Corn Chips for a change, they take about 30 Seconds to prep and then just pop them in your oven.

Alone and unseasoned they would be quite bland (but a good spoon for Dip!) so the seasonings you add really do make them. When I’m making them as a Corn Chip Sub I usually just add Garlic Powder and Sea Salt but you could add any number of herbs, spices or maybe some chili flakes!

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All you need is…
1 Cup Cornmeal Flour
2/3 Cup Hot Water
A Good Grinding of Sea Salt
1/2 tsp Garlic Powder
Olive Oil
Or how about
Garlic & Smoked Paprika
Parmesan
Mixed Herbs

In a mixing bowl add your Cornmeal Flour and Seasonings. Next add your Hot Water and mix to combine. Sandwich half your Mixture between two pieces of Baking Paper and Roll out with a Rolling Pin until very thin. Score with a knife into strips or triangles (or use an cookie cutter) Take off the top layer of baking paper and season the top with extra Salt and drizzle with Olive Oil.  Bake at 210°c for 10 minutes or until edges begin to brown, flip and continue baking for another 2 minutes.

Done! They go great with my Mexi Shredded Chicken just in case you were wondering…

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