* Exported from MasterCook *
Crisps, Lemon Pepper
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing Li=
st
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 cup packed fresh parsley leaves -- finely chopped=
1 tablespoon grated lemon peel
1 1/2 teaspoons baking powder
1/4 teaspoon coarsely ground black pepper
2 1/2 teaspoons kosher salt
2 tablespoons olive oil
1. In medium bowl, stir flour, parsley, lemon peel, baking powder,=20
pepper, and 2 teaspoons salt. Add 3/4 cup water; stir until dough=20
comes together in a ball. With hand, knead dough in bowl until=20
smooth, about 2 minutes. Divide dough in half; cover each half with=20
plastic wrap and let rest 10 minutes.
2. Preheat oven to 350F. On floured surface, with floured rolling=20
pin, roll half of dough into paper-thin rectangle, about 18" by 12"=20
(don't worry if edges are irregular). With pizza wheel or sharp=20
knife, cut dough lengthwise in half to form two 18" by 6" rectangles.=20=
Cut rectangles crosswise into 2" wide strips.
3. Transfer strips to 2 ungreased large cookie sheets (it's alright=20
if dough stretches a little); let rest 10 minutes. With pastry brush,=20=
brush strips lightly with 1 tablespoon olive oil; sprinkle with 1/4=20
teaspoon salt.
4. Place cookie sheets on 2 oven racks. Bake strips 15 to 18 minutes=20=
until lightly browned, rotating cookie sheets between upper and lower=20=
racks halfway through baking time. Immediately remove crisps to wire=20=
racks to cool.
5. Repeat with remaining dough, oil, and salt. Store crisps in=20
tightly covered container to use within 2 weeks.
Makes 3 dozen crisps.
Each crisp: About 35 calories, 1 g protein, 6 g carbohydrate, 1 g=20
total fat (0 g saturated), mg cholesterol, 90 mg sodium.
Source:
"Good Housekeeping, Feb 1998"
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Per Serving (excluding unknown items): 36 Calories; 1g Fat (21.2%=20
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber;=20=
0mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 0=20
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.