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Print this Recipe    Garlic Chips

During one of my Fishing/Gambling/Skiing excursions in South Lake Tahoe last year, I happened upon the Tahoe Pizza Co. and ordered an interesting appetizer called "Garlic Chips". Being a bonified card carrying fan the the stinking rose, I was very happy to receive a true wonder of the garlic world. What I got was far from the "Chips" that I saw in my minds/tastebuds eye. It resembled a small (10") pizza with a super thin corn based crust with a topping of Olive oil, Mozzarella, and about 5-8 Large cloves of garlic. The flavor was fantastic and, after fighting my wife and son for a few nibbles, got the fiercest garlic buzz ever.

Since that time, I have attemped to duplicate or at lease approximate that mighty dish. This is my closest attempt:

Crust:

1 cup finely ground corn flour (not corn meal)
.5 cup whole wheat pastry flour
1 tsp olive oil
1 tsp salt
1 pinch sugar (optional)
enough warm water to make the dough workable.

Combine all ingredients and knead until well mixed.
Roll out very thin, (.25")
(a marble surface works great for this)

Place on a non-stick cookie sheet with a sprinkling of corn meal
underneath.
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Topping: (You can use as much or as little garlic as you can stand)

Mozzarella cheese on the bottom
Mix olive oil and coarsely chopped garlic and put on top gererously.
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Bake in a preheated 400 degree oven for 5-6 minutes or until the cheese is
bubbly and the crust is starting to brown.
The key here is to cook the thin crust quickly so the garlic does not brown
on top. (garlic loses much of its medicinal properties when cooked)

When it's done, cut it in wedges and serve hot.

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