Hot potato crackers

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.

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