Title: Cornmeal Chips
Categories: Snack Bread
Yield: 30 Chips

1/2	c	Water
1 1/2	tb	Margarine
1/4	ts	Chili powder (or more, if desired)
1/8	ts	Garlic powder (or more, if desired)
1/8	ts	Salt
2/3	c	Yellow cornmeal
30		Chips 15 calories per chip
1. Pr	ehea	t oven to 375øF (moderate).
2. Li	ghtl	y grease baking sheet.

3. Heat water, margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon dough each. Roll each portion into a ball about 3/4 inch in diameter.

5. Place balls on baking sheet, about 3 inches apart. Cover with wax paper and press with bottom of a glass until very thin, about 2-1/2 inches in diameter. Remove wax paper.

6. Bake until lightly browned and crisp--about 15 minutes.

7. Cool on rack. Store in airtight container.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

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