Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  all purpose flour
     2/3           cup  potato flour
  2        tablespoons  dried chives or -- minced
  6        tablespoons  fresh chives -- minced
     1/2      teaspoon  salt
  2          teaspoons  ground black pepper
     1/2           cup  shortening
     1/2           cup  water -- approx.
                        salt for the tops -- optional
                        paprika for the tops -- optional

Preparation:

Preheat the oven to 350. 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 knife 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. VARIATIONS: For the ultimate baked potato cracker, substitute sour cream for the water and crumble crisp bacon into the flour. Increase or decrease the amount of pepper to taste.

Nutritional Information:

1341 Calories (kcal); 104g Total Fat; (68% calories from fat); 11g Protein; 99g Carbohydrate; 0mg Cholesterol; 1112mg Sodium