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
- ¼ cup hot water
- 3 Tablesps butter, soft
- 2 Tablesps cold water
- 3 Tablesps olive oil
- ½ cup masa harina (enriched corn flour)
- ¼ cup vital wheat gluten flour
- 1/3 cup soy protein powder
- 3 Tablesps unprocessed wheat bran
- ¼ cup whole almond meal
- 1 Tablesp ground chili powder (or as desired)
- 1 Teasp garlic powder
- ½ Teasp cumin (optional)
- cayenne pepper (dash or as desired)
- salt to taste (a few shakes or as desired)
- freshly ground black pepper (as desired)
- 2 Tablesps soy protein powder (for rolling dough)
Instructions
- 1
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.
- 2
In another mixing bowl, combine all of the dry ingredients except for the soy protein powder needed for rolling. Mix well.
- 3
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.
- 4
When you are ready to proceed, preheat oven to 350ºF.
- 5
Sprinkle a tiny bit of soy protein powder on a large cutting board.
- 6
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.
- 7
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.