Ingredients Jump to Instructions ↓

  1. 1 1/3c All-purpose flour Salt for the tops (opt.)

  2. 1/2c Water

  3. 1/2c Shortening

  4. 2 ts Ground black pepper

  5. 1/2ts Salt

  6. 6 tb Fresh, minced chives

  7. 2 tb Dried chives, OR 3/4c Potato flour Paprika for the tops (opt.)

Instructions Jump to Ingredients ↑

  1. + Directions : "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.

  2. 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 1/8 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.


Send feedback