Surely you’ve already noticed how much healthier these are for you than store-bought chips: good monounsaturated fat (and a small amount, for those watching their over-all fat intake), no preservatives, no colorings, no flavors, no MSG and you have complete control over the sources for all ingredients.  Which means you can choose organic.  I considered calling them 'chip-type objects' because they're a little different than one would expect when seeing the word 'chip'.  But they are perfect for dipping into things and delightfully crispy around the edges.

Try using different herbs for a variety of flavors, like oregano or rosemary.  Match them to your dip of choice.

Prep Time:  10 Minutes
Cooking Time:  15 Minutes
Yield:  About 30 Chips
Ingredients:
½ Cup Yellow Cornmeal
½ Tsp Sea Salt
½ Tsp Dried Thyme
¾ Cup Boiling Water
2 Tsp Olive Oil
Preheat oven to 450 degrees.  In a medium bowl, combine cornmeal, sea salt and thyme.  Stir in boiling water, a little at a time, until combined.  Stir in olive oil and continue stirring for one minute until well combined.  Immediately drop mixture in spoonfuls onto an oiled baking sheet.  It should be watery enough to spread into chip shape.  Bake for 10-12 minutes or until they begin to brown.  Let cool before serving.