Ingredients
Scale
- 2 cups cornmeal or fine polenta (you can substitute with chickpea flour for a gluten-free option)
- 1 teaspoon smoked paprika (adds a smoky depth, but regular paprika works too)
- 1 teaspoon cayenne pepper (adjust to taste if you want it milder or hotter)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (feel free to reduce if you’re watching sodium)
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt (for dipping, but sour cream is a fine substitute)
- 1 tablespoon olive oil (or any neutral oil you have on hand)
- Optional: 1/4 cup finely chopped fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step makes cleanup easier—trust me, with kids around, every shortcut counts.
- In a large mixing bowl, combine the cornmeal, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well so the spices are evenly distributed. This reminds me of standing next to my dad as a kid, watching him stir big pots—there’s something soothing about mixing spices by hand.
- Add the olive oil to the dry mixture and stir with a fork until it resembles coarse crumbs. The oil helps everything stick together and adds that little bit of richness we all crave.
- Gradually add about 3/4 cup of water, stirring continuously, until the mixture forms a dough that holds together but isn’t too wet. If it feels dry, add a tablespoon more water at a time. This is where you get to feel the texture and adjust—no recipe police here.
- Turn the dough onto a lightly floured surface (cornmeal works great for dusting) and roll it out to about 1/4-inch thickness. If your kids want to help, this is a fun step—they love using cookie cutters or just cutting shapes with a knife.
- Cut the dough into bite-sized pieces or fun shapes. Place them on your lined baking sheet, leaving a little space between each piece so they crisp up nicely.
- Bake for 15-20 minutes, flipping halfway through. You’re looking for a golden color and a firm, crunchy texture. The smell alone will have you hovering near the oven!
- Remove from oven and let cool for a few minutes before serving. I like to sprinkle a tiny pinch of extra smoked paprika on top for a little extra oomph.
- Serve warm or at room temperature with a dollop of Greek yogurt mixed with a squeeze of lemon and a sprinkle of chopped herbs. This cooling dip balances the spice perfectly—something I learned from those late, lively dinners in my childhood apartment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Yummy Spicy snacks, recipe, cooking, food
