Really good, and a great alternative to hydrogenated store-bought Cheez-its. I used fresh chives, chopped in the food pro, which was quick & easy, but a little slimy- made no difference in taste, though, so I'll do this again. I baked the first two rolls after refrigerating for 1 hour. I had to slice them thick but even then they kept crumbling apart. Make sure you squeeze the rolls tightly to compressed the mixture in the plastic wrap. I sprayed my sheet with Olive Oil, and flattened with my hand as others suggested. I spinkled them with coarsely ground sea salt just before baking. They weren't even completely cooled before most of them were gone, with my husband and kids around! What we did have leftover, he said were even better and more like store bought the next day, after the flavors settled. The next two rolls I sliced and baked after a couple days of refrigeration. With a sharp knife, this made the slicing 10x easier because the rolls were so much more firm, and I could slice them thinner, like 1/8" or less. And I'm sure I got more than 9 dozen. Thanks so much for this-- this was the first cracker recipe I tried, but I don't need to search any further! :)
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