Crispy Baked Cornmeal Chips (Gluten Free)

Dear Reader, do you ever promise something with the very best intentions and then completely forget to follow through on it?

GULP. Yep, that was me. I promised you something back in August. It was a little mention of home made crackers with my 5 minute lime and chilli hummus that I completely forgot about. So I hope you'll forgive me when I come to you months later recipe in hand.

There are some people that might think that one would be slightly crackers to make your own home made crackers but they haven't tried these. I have two bags of cornmeal in my fridge that were gifts from friends and I must admit that they deplete quite slowly because I don't use cornmeal that much apart from dusting bread and pizza dough. I occasionally make a cornbread but when I saw the cornmeal crisps on Marysol's lovely blog I knew that I should try and make them.

Oh they are very good indeed-delicious even and definitely worth making. They will stay crisp for a few days in an airtight container but are best eaten fresh which is no hardship because I found the buttery, crispy crunch hard to resist. I didn't get the lovely curl that Marysol did but the flavour was fabulous-like a cross between a chip and a cracker I ended up snacking on these by themselves. The texture is a lacey crunch that you just get addicted to.

Luckily, I have two bags of cornmeal huh? ;)

So tell me Dear Reader, do you ever completely forget things that you promise to do?

Crispy Cornmeal Chips

• 1 cup cornmeal

• 1/2-1 teaspoon salt

• 2 tablespoons butter, cubed and softened

• 2 cups boiling water

Step 1 - Preheat the oven to 190C/374F and spray two rimless baking trays with oil spray (Marysol mentions to not use baking parchment). Mix the cornmeal and salt together in a bowl and add the cubed butter. Pour over the boiling water and mix to combine-it will become like a sloppy mashed potato in texture.

Step 2 - Drop teaspoons of the batter on the baking trays allowing for spreading. Hit the baking tray against the kitchen counter surface to spread the batter and bake for 20 minutes. Turn over and bake for another 5-8 minutes. Lift from the greased tray and serve with dip or by themselves.