Recipe by Geema
Want to make an impression at your next party? Serve something different...waffle chips.
Top Review by Aunt Cookie
I liked this recipe -- it was unusual and tasty. For the mango salsa, I pretty much followed directions but added a LOT more ginger than called for. I thought it turned out really good, although a little sweeter than I usually like for a salsa. Maybe I'd add more lime juice next time. The chips were easy to pull together and went well with the salsa. Unfortunately, they softened up after spending a little time out of the oven. I'm not sure how to fix that...maybe leave them in the oven for longer (although they did seem crisp when I first pulled them out). Thanks for sharing the recipe!
- 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 See How It's Made
- Preheat your waffle iron.
- In a large bowl, whisk togehter the masa harina, flour, baking powder, salt, and peppers to combine.
- In another bowl, whisk together the milk and egg to blend very well.
- Pour the liquid ingredients over the dry ingredients and whisk until just mixed.
- Fold in the corn oil.
- Lightly butter or spray the grids of your waffle iron, if needed.
- Spoon out 1/2 cup batter, spreading the batter evenly.
- Bake until the waffle is deeply golden and crisped.
- Cut the waffle into quarters or snack sized pieces.
- preheat the oven to 200 degrees F.
- 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.
- Transfer to a cooling rack and cool to room temperature.
- The waffles can be made up to 5 days ahead and stored at room temperature in a loosely covered tin.
- Place the mangoes, onion, ginger, jalapeno and lime juice in a bowl and stir to combine.
- Let salsa sit for no more than 30 minutes to macerate.
- Stir in the cilantro just before serving.