I am crazy for nachos and the only thing that keeps me from devouring tons of them is the obvious huge fat and salt content. Therefore, when I saw beautiful, nachos-shaped, low-fat and low-salt Polenta Crackers featured on Three-Cookies blog, I could hardly believe my luck. The recipe (available here) proved extremely easy, quick and versatile. Even though I couldn’t call them home-made nachos, the crackers were light, crispy, spicy and highly addictive. Last but not least, they were perfect with Gin Seville and Passion Fruit Daiquiri, my recent discoveries. Thank you, Mr. Three-Cookies, for this foolproof and extraordinary recipe!
TIPS: The below spice mixture as well as spice amounts are approximate. Feel free to experiment with whatever comes to your mind.
The most important step is rolling out the dough as thin as possible. If the crackers are thick, they are hard and not crispy at all.
Preparation: 25 minutes
Ingredients (makes enough crackers for 6-8 people and at least two hours of beer/wine/cocktail drinking):
1 cup (about 130 g) flour
1 cup (about 160 g) cornmeal (or half cornmeal, half semolina; I preferred 100% cornmeal)
about 1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon chili
1 tablespoon oil
Preheat the oven to 200°C.
Combine the flour, the cornmeal and all the remaining ingredients in a bowl.
Add gradually water (starting with 50 ml) until the dough is created and you are able to form a ball. (Do not add to much water: the dough will get sticky).
On a baking tray roll out the dough as thin as you can (I have lined mine with baking paper, but the dough doesn’t stick anyway).
With a knife or a pizza cutter cut out the shapes you want to obtain (squares were easier than triangles, hence my shape change) and bake until the crackers start being golden (about 10 – 15 minutes).