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Cripsy Potato Dippers Super Quick

Yield: 25 Pieces

Ingredients and directions for this recipe

1 c (4 oz.) shredded Jarlsberg
Lite cheese
1 c Instant potato flakes
1/2 ts Each ground black pepper and
-garlic powder
1 c Vegetable (or defatted
-chicken)broth
1 Jar (15 oz.) crunchy salsa

Preheat oven to 375F. Mix cheese, potato flakes and seasonings
well, add broth and mix.

For a lacy, crispy, "break off" dipper, sprinkle mixture evenly on a
parchment-lined (or use foil, lightly oil-sprayed) 10 x 10 inch
baking sheet and bake 25 minutes or until brown around the edges.
Break into free-form pieces.

For a solid, square, flexible cracker-type dipper, spread on a
parchment-lined (or oil-sprayed foil) 10x10 inch baking sheet. Pat
down with clean hands to make an even layer. Bake 35 minutes or
until beginning to brown. Invert on wire rack, peel off parchment or
foil and replace in oven to bake another 10 minutes. Cut into 2 inch
squares. Serve with your favorite salsa. Yield: 25 pieces

See also:
Previous recipe Criniti
Next recipe Crisco Icing

Or try one of these recipes:
I'll Be Dipped Bars
Special Salmon