Suppers on Sunday nights in our house have consisted of the same satisfying fare for years: popcorn, apples, and cheese. The only possible variations are, in my mind, in the same broad group of salty, snackish food: guacamole and chapati chips or hummus and pita chips, both still with popcorn, which is never of the microwave or buttered variety.
Tradition-keeping person that I am, I considered it an absolute necessity that I bake some sort of salty, crunchy vehicle for the hummus I discovered in our fridge the other Sunday; I most certainly could not ignore the hummus, nor could I set it out without chips of some sort. So, inspired by some flax seed chips from Costco that I have munched on at various gatherings recently, by the newly purchased bag of cornmeal in our cupboard, and, most importantly, by our severe and serious lack of chips to accompany the hummus, I threw together some chip-like crackers. Or were they cracker-like chips? Cracker-chips, I guess. Tasty, crunchy, easy pieces of salty goodness, regardless.
The required ingredients and measuring and slicing accouterments: corn meal, flax seed meal, olive oil, water, salt, teaspoon, tablespoon, half cup, pizza cutter.
A cup of corn meal and half a teaspoon salt,
plus six tablespoons flax seed meal,
seven tablespoons water, and three tablespoons olive oil
equals one batch of moist but not sticky dough.
A sheet of parchment paper, a rolling pin, and cracker-chip dough,
plus a pizza cutter,
some erratic slicing,
and a teaspoon of salt,
with a 400° oven and ten minutes of toasting time
And cracker-chips plus some hummus equals the proper Sunday supper.
- 1 cup corn meal
- 6 tablespoons flax seed meal
- 7 tablespoons water
- 3 tablespoons olive oil
- 1-½ teaspoons salt, divided
Preheat oven to 400ºF.
Combine all of the ingredients — except for 1 teaspoon of the salt — to make a moist dough. On a piece of parchment paper that will fit on a baking sheet, roll out the dough as thin as you can. Using a pizza cutter, cut the dough into cracker-chips of whatever size you like. Sprinkle with remaining teaspoon of salt. Lift the parchment paper onto the baking sheet.
Bake cracker-chips for 10 minutes. Remove from oven and place crackers-chips that have lightly browned onto a cooling rack. Bake for another 5-10 minutes until all cracker-chips are done. Let them cool before eating; they increase in crispiness the cooler the become. Enjoy!
Submitted to the Gluten Free Fridays link roundup.