Crunchy Waffle Chips with Mango-Ginger Salsa |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Want to make an impression at your next party? Serve something different...waffle chips. Ingredients:
1/2 cup masa harina |
1/2 cup all-purpose flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon salt |
1 pinch fresh ground pepper |
1 pinch cayenne |
1 cup milk |
1 large egg |
2 tablespoons corn oil |
2 ripe mangoes, cut into small dice |
2 tablespoons red onions, finely chopped |
2 teaspoons peeled finely chopped fresh ginger |
1 jalapeno pepper, seeded,and minced |
1 lime, juice of |
1/4 cup finely chopped fresh cilantro |
Directions:
1. Preheat your waffle iron.
2. In a large bowl, whisk togehter the masa harina, flour, baking powder, salt, and peppers to combine.
3. In another bowl, whisk together the milk and egg to blend very well.
4. Pour the liquid ingredients over the dry ingredients and whisk until just mixed.
5. Fold in the corn oil.
6. Lightly butter or spray the grids of your waffle iron, if needed.
7. Spoon out 1/2 cup batter, spreading the batter evenly.
8. Bake until the waffle is deeply golden and crisped.
9. Cut the waffle into quarters or snack sized pieces.
10. preheat the oven to 200 degrees F.
11. Place the waffle chips in a single layer on a rack in the preheated oven and bake for 1 hour, until they are firm and resemble crackers.
12. Transfer to a cooling rack and cool to room temperature.
13. The waffles can be made up to 5 days ahead and stored at room temperature in a loosely covered tin.
14. Place the mangoes, onion, ginger, jalapeno and lime juice in a bowl and stir to combine.
15. Let salsa sit for no more than 30 minutes to macerate.
16. Stir in the cilantro just before serving.
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