Gluten free corn crisps
Ingredients
- 60 g egg white
- 10 g piloncillo sugar
- 40 g neutral oil I use sunflower or grape seed oil
- 10 g butter
- 3 g salt
- 50 g masa flour
- 3 g squid ink
Instructions
- First mix the egg white with the piloncillo sugar, the neutral oil, the butter and the salt. Blend this till smooth.
- Once smooth add the masa flour and blend it till smooth once more. Then measure 30 grams of the batter in a bowl and color it with the squid ink. Mix it well.
- When it’s an even color spread it on a silicon mold and level it with a pallet knife. Bake it at 150 °C (302 °F) for 30 seconds and then let it cool down for 5 minutes.
- Now spread the remaining neutral batter on top and level it. I spread the second layer a bit thicker. Bake it for another 10 to 15 minutes and then keep it dry and covered for later.
