Cheesy Potato Thins
|Water||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Mashed potato flakes||1 Cup (16 tbs) (Pillsbury)|
|Soft butter||1⁄2 Cup (8 tbs) (Land O' Lakes)|
|Flour||1 Cup (16 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat water, salt and pepper to boiling in saucepan.
Remove from heat.
Add milk and potato flakes.
When flakes are soft and moist, whip lightly with fork.
Add butter, flour and 2 tablespoons cheese.
Stir until butter is melted and mixture well blended.
Cover; chill at least 2 hours.
Divide dough into 4 parts.
Shape into squares; coat well with flour.
Roll out, one part at a time, on greased cookie sheet with well-floured rolling pin to 1/8 inch thickness.
Sprinkle generously with cheese and additional salt.
Roll out paper thin.
Cut into 3x2-inch rectangles.
Do not separate.
Bake at 400° for 8 to 15 minutes until golden brown.
Remove rectangles from sheet as they brown, continuing baking remainder until golden brown.