Spicy corn crisps

150 crackers

Ingredients

Quantity Ingredient
1 cup Cornmeal
1 Garlic clove, pressed
1½ teaspoon Cayenne
1½ teaspoon Cumin
1½ teaspoon Chili powder
¼ teaspoon Salt
2 tablespoons Margarine
1 cup Boiling water
1⅓ cup All purpose flour
Salt for the tops
Paprika for the tops

Directions

Preheat oven to 375F.

In a large bowl, combine cornmeal, garlic, cayenne, cumin, chili powder & salt. Add margarine & boiling water & blend well. Allow mixture to cool & rest for 10 minutes. It wil thicken slightly.

Slowly blend in the flour, using just enough to form a dough. Divide it into 3 equal portions. Roll out as thinly as possible. Sprinkle lightly with salt & paprika & roll over the top with the rolling pin.

Cut dough into 2" triangles or squares. Arrange on an ungreased cookie sheet & bake for 10 to 12 minutes. Cool on a rack. They will crisp as they cool. If not crisp enough, return to the oven for a few minutes longer & allow them to cool again.

Serve with a salsa dip.

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