Matt Gruber
1 MW
So i really didn't look to see what stores sell in NO FAT chips, i just had some 2 year old flour that i'm not sure is still good, so i used some to test this idea. Ive used Saltines in the past, but they are really crackers, and sometimes they are browned and i don't like that. Also they seem to add a little fat. I did try years ago, but about half were ruined. too wet or burnt. Problem was i was trying to bake them along with rolls. They both need different time/temp. and too thick was like biting into rock
So this time did just the chips and results are much better. Oddly the bottom is tan and the top is white. taste good except old while being fresh baked a unique flavor :lol:
So this time did just the chips and results are much better. Oddly the bottom is tan and the top is white. taste good except old while being fresh baked a unique flavor :lol: