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My love for corn chips and crackers, sort of morphed into one with this recipe. These crackers have a hearty corn flavor with a lingering chili spice that leaves you wanting more. I made them with almond pulp which made the cracker thick, strong, crunchy and airy. How is that for a description?!
The inspiration for recipes can hit me at any time. It never takes the time or place into concideration. And when it hits me, I listen… I stop and write. You can find doddles of recipes written on napkins, old receipts in my purse, on my computer… I even once wrote a recipe out on the back of a perscription that I had to get to filled. DOH!!! I lost that recipe. lol Anyway, this recipe hit me while I was slooooowly perusing the isles of Hobby Lobby. :) Looking high, looking low, my eyes fell upon some plastic corn in the Spring section. That is all it took. I knelt down, found a scrap of paper in my purse and starting jotting down a recipe. It went something like below…
In food processor:
In the photo above, I am showing the texture that I ground the dry ingredients down to.
Oooh, sporting my shiny new ruler! Valuable tool in my kitchen.
Corn crackers always equal triangle shapes, not sure why… just does. :)
Any quilters out there? As soon as I saw this photo, I immediately thought of quilting.
Sprinkle 1/2 cup of chili corn nibblers on top of each tray.
Gently, press the dried corn down into the batter.