"Corn" Chips

Lee Holmes has a couple of great books one of which contains this great recipe. While not containing any form of corn, and really nothing like the packaged corn chips we are all familiar with, these are tasty and scoop salsa like the best chip around. Even better, exchange the egg for a flax egg and they're completely vegan.

Ingredients

1 cup almond meal

1 egg

1 tsp turmeric

1/4 tsp cumin

1 tsp salt

Method

Preheat oven to 180°C. Place all ingredients in a bowl and mix with a wooden spoon to form a dough. Place dough between two pieces of baking paper. Roll dough until approximately 2mm thick. Remove top piece of baking paper and transfer to a baking tray. Use a sharp knife to deeply score dough every 3cm then do the same in the opposite direction to form squares. Bake for 12 minutes or until edges begin to brown. Allow to cool then bread into squares.

Store in an airtight container in the pantry.

Use chips to make nachos or to scoop up a Mexican-style salad.