INGREDIENTS

INSTRUCTIONS

ELEPHANT GARLIC CHIPS: Peel 6 elephant garlic cloves and slice
lengthwise as thinly as possible (about 12 slices per clove). Fill a
heavy skillet halfway with vegetable oil or melted vegetable
shortening and cook over medium heat until the oil crackles. Put the
garlic slices into the hot oil, a few at a time, and watch closely.  As
soon as the other edges begin to turn brown (about 15 seconds),  turn
the chips over. Fry each chip until the other side turns brown,  (not
black--about 15 seconds). Be careful as the second side cooks  very
quickly. 6 Cloves make enough chips for about 1 cup of dip  BUTTERFLAKE
BISCUIT CHIPS: Prepare refrigerated butterflake biscuit  mix according
to the package directions and let the biscuits cool  thoroughly.
(Leftover butterflake biscuits can be used or biscuits  can be made the
night before and stored in a zip-lock bag). Separate  the flaky layers
of each biscuit and place on an ungreased cookie  sheet. Bake at 250
degrees F. for 25 to 30 minutes or until crisp.  let sit for about 45
minutes before serving. One package of biscuit  mix makes 5 to 6 dozen
chips, or enough for about 2 cups of dip.  NOODLE CHIPS: Boil wide egg
noodles in water according to the package  directions. When cooked,
strain immediately and run under cold water.  Let noodles cool and dry
on paper towels.  Cut each noodle into  3-inch lengths. Fill a heavy
skillet halfway with vegetable oil or  melted vegetable shortening and
cook over medium heat until the oil  crackles. Put the noodles in the
hot oil a few at a time and fry  until golden (about 1 minute). Remove
from the pan and drain on paper  towels. One 8-oz package of noodles
makes about 120 chips, or enough  for about 2 cups of dip. POTATO
SKINS: Scrub 6 to 7 medium baking  potatoes (about 2 pounds) under
cold-running water and dry. Bake at  400 degrees F. for 40 minutes.
Remove and let cool. Cut each potato  in half lengthwise and scoop out
the meat, leaving about a quarter  inch of potato lining each skin.
Reserve the scooped out insides for  making miniature potato pancakes
(see the recipe in this file). Cut  each hollowed-out potato skin into
quarters (yielding 4 chips per  skin, or 8 chips from each whole
potato). Brush with melted butter on  both sides. Bake at 425 degrees
F. for 15 minutes or until crisp. 6  potatoes make enough potato skins
for about 2 cups of dip.  ************ * CRACKERS * ************ While
there are numerous  advantages to homemade chips, crackers are another
tory entirely.  Crackers come packaged in just about any flavor, shape
or size you'll  ever want and the truth is that commercial preparation
of crackers  usually yields better results. But there are those of you
that have  shirtsleeves that just wont stay rolled down so here is a
recipe for  a tasty homemade onion cracker. ONION CRACKERS: 2 Cups
Unbleached  All-Purpose Flour 1 Tsp Baking Soda 1/8 Tsp Salt 2 Tbl
Vegetable  Shortening 1/2 Cup Minced Onion 1 1/2 Tsp  Celery Seed 3/4
Tsp  Crushed Red Pepper Flakes 2/3 Cup Water (Approximately) In a food
processor fitted with a metal blade, combine the flour baking soda  and
salt, blending well. Add the shortening all at once and process  until
the mixture becomes coarse meal. Add the onion, celery seed,  and red
pepper flakes. Drizzle the water through the feed tube a  little at a
time, using only as much water as necessary for the  batter to form a
ball (the amount of water will vary with every  batch). Divide the
dough in half and on a well-floured board, roll  out each half to
1/8-inch thickness.  Cut into squares or rectangles  with a knife or
pizza cutter. Place the crackers on a lightly greased  cookie sheet,
piercing each cracker 3 times with a fork. Repeat for  the remaining
half of the dough. Bake at 350 degrees F. for 20 to 25  minutes or
until medium brown. Cool on a wire rack. Makes 50 to 60  crackers or
enough for about 2 cups of dip.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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