Cheddar Crispy Chips

1 ¾ cup flour

½ cup yellow cornmeal

½ tsp. baking soda

½ tsp. sugar

½ tsp. salt

½ cup butter or margarine

1 ½ cup sharp cheddar cheese, shredded

½ cup water

2 Tbsp. white vinegar

black pepper to taste

Preheat oven to 375 degrees.  Grease a large baking sheet.  Set aside.  In large mixing bowl, stir together flour, cornmeal, baking soda, sugar and salt.  Add butter.  Using a pastry blender cut in the butter until mixture resembles coarse crumbs.  Stir in cheese, cold water, and vinegar until mixture forms into a soft dough.  Shape into a ball.  Wrap with plastic wrap and refrigerate about 1 hour until it is firm enough to handle.  On a lightly floured surface roll out a quarter of the dough into a paper thin circle about 13 inches in diameter.  Sprinkle with black pepper.  Press pepper into dough

Keep all remaining dough refrigerated.  Using a pizza cutter, cut the round into 8 wedges.  Put on a baking sheet.  Bake for 8 to 10 minutes until browned and crispy.  Transfer to wire racks.  Store in air tight container.