TOASTED CORN CRISPS
These twice-baked cornmeal crackers-sturdy and delicate all at once-are a great accompaniment to lush [avgolemono soup](/recipes/food/views/354232) . They're also delicious on their own or with cocktails.
Provided by Ruth Cousineau
Yield Makes 6 dozen crackers
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
- Whisk together dry ingredients, then whisk in remaining ingredients.
- 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.
- Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.
- Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).
- When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely.
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