Yield: 70 servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | All-purpose flour |
| ⅔ cup | Potato flour |
| 2 tablespoons | Dried chives, OR |
| 6 tablespoons | Fresh, minced chives |
| ½ teaspoon | Salt |
| 2 teaspoons | Ground black pepper |
| ½ cup | Shortening |
| ½ cup | Water |
| \N \N | Salt for the tops (opt.) |
| \N \N | Paprika for the tops (opt.) |
"A healthful and appealing alternative to potato chips for kids and adults alike. We add chopped chives for a classic baked potato flavor combination, but various herbs would complement the strong potato flavor of this cracker. 350~F. 15 to 30 minutes Prehat the oven to 350~F.
In the food processor or a large bowl, combine the flours, chives, salt, and pepper. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in the water to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a thin rectangle 1/16 to ⅛ inch thick. Sprinkle lightly and evenly with a little salt and paprika, if desired, and roll over the dough lightly with the rolling pin.
With a sharp kife or a cookie cutter, cut into 2-inch squares or other shapes. Transfer them to an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork.
Bake for 15 to 20 minutes, or until golden brown. Some crackers will brown more quickly than others, so keep a careful watch during the last five minutes of baking. Remove to a rack to cool. Yield: 65-70.
VARIATIONS: For the ultimate baked potato cracker, substitute sour cream for the water and crumble crisp bacon into the flour. Increase or decreas the amount of pepper to taste.