Crispy Baked Cornmeal Chips (Gluten Free)

Crispy Cornmeal Chips

• 1 cup cornmeal

• 1/2-1 teaspoon salt

• 2 tablespoons butter, cubed and softened

• 2 cups boiling water

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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.

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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.