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-= Instructions =-
Heat oven to 350ºF. Place olive oil and garlic in a small microwave-safe cup. Cook on high 1 minute or until garlic begins to turn golden; set aside.

Lightly coat an 8- by 4-inch loaf pan with vegetable oil. In a mixing bowl, combine bake mix, baking powder and salt. Add club soda, eggs and 1 tablespoon garlic oil. Mix thoroughly by hand or with an electric beater. Transfer dough to prepared pan; smooth top. Bake 1 hour.

Transfer bread to a wire rack to cool 20 minutes. Increase oven temperature to 400ºF.   With a serrated knife, cut loaf into 20 thin slices. Place slices on a baking sheet. Brush with half the remaining garlic oil. Bake 7 minutes. Remove baking sheet from oven; flip slices and brush with remaining oil. Bake an additional 7 minutes, until golden and crisp.

Cool toasts completely before storing in an airtight container for up to 3 days. Toasts may be frozen, wrapped, for up to 2 months.

This recipe yields 20 crisps.

Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 1.5 grams
Fat: 3.5 grams
Calories: 70

Variations:
• Garlic-Herb Crisps: Add 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil to the dry ingredients.
• Rosemary-Olive Crisps: Add 6 pitted, chopped oil-cured black olives and 1 teaspoon dried crumbled rosemary leaves to the dry ingredients.

Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 510 Calories; 49g Fat (85.5% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 374mg Cholesterol; 2691mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 9 Fat; 0 Other Carbohydrates.


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