YIELDS 8 cups; (16 SERVINGS)

These little wafers are a lot like commercial corn chips, but they're coated with sesame seeds for more flavor and crunch.

1 cup masa harina

2 tablespoons white cornmeal 1 teaspoon salt

½ cup boiling water

1 tablespoon butter

½ cup sesame seeds

2 cups canola oil More salt, if desired

1. Combine masa harina, cornmeal, and salt in large bowl. Add boiling water and butter and stir until a soft dough forms. You may need to add another tablespoon or so of boiling water. Divide dough into 5 equal pieces. Roll out each piece to ⅛“ thickness, about a 6” × 6” rectangle, between two sheets of plastic wrap. Remove the top sheet of plastic wrap, sprinkle with some of the sesame seeds and press seeds into the dough. Cut the dough into 1” × ½“ pieces. Repeat with remaining dough.

2. Place oil in heavy saucepan and heat over medium high heat to 375°F. Remove dough pieces from plastic wrap and fry chips, about a fourth at a time, until light golden brown. Remove to paper towels, sprinkle with salt, and let cool. Store covered in airtight container.

3. These can also be baked. Add another 1-½ to 2 cups of boiling water to the masa harina mixture to make a batter. Drop by teaspoonfuls onto Silpat-lined cookie sheets and sprinkle with sesame seeds. Bake at 450°F for 11 to 14 minutes or until chips are golden brown. Calorie count per ½ cup of baked chips is 65.89, with 3.88 grams of fat and 0.02 grams of natural trans fat.

Masa Harina

Masa harina is not cornmeal; it is corn flour. You can find it in the ethnic foods aisle of most supermarkets, and in Mexican and Hispanic markets. It is very finely ground so the dough will hold together. There is no gluten in corn flour, so you can reroll scraps as long as you want to; they won't get tough.