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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 60 |
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We loved L.A. chef Mary Sue Milliken's crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them. Ingredients:
1 large egg |
2 tablespoons cold water |
1 teaspoon salt |
8 (6- to 7-inch) flour tortillas |
1/2 cup poppy seeds (2.6-oz jar) |
Directions:
1. Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
2. Cut out 7 or 8 stars from each coated tortilla (youll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
3. Cooks' note: Crackers keep, layered between wax paper, in an airtight container 3 days.
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