Toasted Corn Crisps
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
61
Sweetness
50
Sourness
40
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1.125 tsp
Salt1 tsp
Baking Powder1 tsp
Sugar1 large
Egg2 cup
Water1 cup
Olive OilDirections:
1
Preheat oven to 350°F with rack in middle
2
Line baking sheets with parchment paper
3
Whisk together dry ingredients, then whisk in remaining ingredients
4
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
5
Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife
6
Continue to bake until pale golden, 9 to 12 minutes more
7
Transfer crisps to a rack to cool
8
Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary)
9
When all crisps are cool, spread out in 1 layer on 2 baking sheets
10
Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes
11
Cool completely
12
Preheat oven to 350°F with rack in middle
13
Line baking sheets with parchment paper
14
Whisk together dry ingredients, then whisk in remaining ingredients
15
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
16
Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife
17
Continue to bake until pale golden, 9 to 12 minutes more
18
Transfer crisps to a rack to cool
19
Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary)
20
When all crisps are cool, spread out in 1 layer on 2 baking sheets
21
Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes
22
Cool completely