When served with a fresh, flavor, bloody-red salsa, these fresh and crisp-delicious chips become “Ear” resistible!
- 3 cups all-purpose flour
- 5 tablespoons vegetable shortening
- 1 teaspoon salt
- 1 cup very warm water
- 1 drop red food coloring
- 1 Pre-heat oven to 375 degrees F.
- 2 In a food processor, combine 2-3/4 cups of the flour with the lard or shortening. (Reserve remaining flour for rolling the dough). Pulse several times until flour resembles cracker crumbs.
- 3 Add red food coloring to 2/3 cup warm water then add salt. While the machine is running, slowly pour water mixture through the feed tube in a steady stream. Stop pulsing dough once it becomes a ball. Cover with plastic wrap and allow dough to rest for 30 minutes.
- 4 On a lightly floured surface, pinch a piece of dough off and roll into a thin 6-inch circle. Cut dough using a 5-inch heart-shaped cookie cutter then cut the heart vertically in half to create 2 ear shapes. With wet fingers curl the outer edge into the shape of a lobe then, using your thumb, push the inner center of ear towards the top of the lobe to create the ear creases.
- 5 Gently place ears on a non-stick cookie sheet. Bake at 350 degrees F for 10-15 minutes or until they start to lightly brown. (For crispier ears bake in the oven for 7 minutes to set shape then deep fry for 1 minute in 350-degree F oil or air fryer.
- 6 Store in airtight container until use. Serve hot or cold.