Toasted Corn Crisps
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 dozen crackers
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 cup olive oil
- 1 teaspoon baking powder
- 2/3 cup water
- 1 teaspoon sugar
- 1 1/8 teaspoon salt
- Carbohydrate 2 g(1%)
- Cholesterol 3 mg(1%)
- Fat 2 g(2%)
- Fiber 0 g(0%)
- Protein 0 g(1%)
- Saturated Fat 0 g(1%)
- Sodium 17 mg(1%)
- Calories 24
Preparation Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper. Whisk together dry ingredients, then whisk in remaining ingredients. Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart. Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool. Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary). When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely. Cooks' note:Crisps can be made 5 days ahead and kept in an airtight container at room temperature.
Preparation Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper. Whisk together dry ingredients, then whisk in remaining ingredients. Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart. Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool. Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary). When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely. Cooks' note:Crisps can be made 5 days ahead and kept in an airtight container at room temperature.
