Heat oven to 375(F)
In a food processor, mix flour, cornmeal, sugar, salt and baking soda. Add the butter and process until mixture forms coarse crumbs. Transfer to a large bowl and stir in cheese, water and vinegar until mixture forms a soft dough. Form it into a ball, wrap it in cellophane and chill in the refrigerator for 1 hour.
Divide dough into 4 sections. On a floured board, roll each section into a paper thin circle, trimming the edges. Sprinkle with pepper and press it firmly into the dough. Cut each circle into 8 wedges, place on a greased baking sheet and bake for about 10 to 12 minutes, until crisp. Do not over cook. Cool on wire rack. Store in an airtight container. Serve with your favorite dip.
*I always use my food processor when preparing recipes that require fine chopping or shredding. It is so much easier and less time consuming.
* For a dip I have used Erin Farmhouse Vegetable Soup Mix, which I combined with 16 ounces of sour cream and chilled for 2 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 43 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.2mg||4 %|
|Sodium 1004.3mg||35 %|
|Potassium 19.7mg||1 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.5g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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