We loved L.A. chef Mary Sue Milliken's crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.
Cooks' note:
Crackers keep, layered between wax paper, in an airtight container 3 days.
Recipe information
Total Time
1 hr
Yield
Makes about 60 crackers
Ingredients
1 large egg
2 tablespoons cold water
1 teaspoon salt
8 (6- to 7-inch) flour tortillas
1/2 cup poppy seeds (2.6-oz jar)
Special Equipment
a 2-inch star cookie cutter
Preparation
Step 1
Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
Step 2
Cut out 7 or 8 stars from each coated tortilla (you’ll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
