![\"corncrackersp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/01\/corncrackersp.jpg\")
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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\u00a0on Three-Cookies blog<\/a>, I could hardly believe my luck. The recipe (available here<\/a>) 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<\/a> and Passion Fruit Daiquiri<\/a>, my recent discoveries. Thank you, Mr. Three-Cookies, for this foolproof and extraordinary recipe!<\/p>\n TIPS: The below spice mixture as well as spice amounts are approximate. Feel free to experiment with whatever comes to your mind.<\/p>\n 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.<\/p>\n Preparation: 25 minutes<\/em><\/p>\n Ingredients (makes enough crackers for 6-8 people and at least two hours of beer\/wine\/cocktail drinking):<\/em><\/p>\n 1 cup (about 130 g) flour<\/em><\/p>\n 1 cup (about 160 g) cornmeal (or half cornmeal, half semolina; I preferred 100% cornmeal)<\/em><\/p>\n about 1 teaspoon salt<\/em><\/p>\n 1 teaspoon baking powder<\/em><\/p>\n water<\/em><\/p>\n 1 teaspoon ground cumin<\/em><\/p>\n 1 teaspoon chili<\/em> Preheat the oven to 200\u00b0C.<\/p>\n Combine the flour, the cornmeal and all the remaining ingredients in a bowl.<\/p>\n 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).<\/p>\n 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).<\/p>\n 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).<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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.…<\/p>\n","protected":false},"author":1,"featured_media":8841,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[85,18],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/8840"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8840"}],"version-history":[{"count":28,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/8840\/revisions"}],"predecessor-version":[{"id":8864,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/8840\/revisions\/8864"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/8841"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8840"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon oil<\/em><\/p>\n