2 cans salmon with juice
1 tsp. salt
1 tsp. baking powder
Flour
2 cloves garlic (optional)
Small bunch chopped parsley, or dried
(optional)
Preheat oven to 350 degrees F.
Empty salmon and juice into mixing
bowl. Add salt and baking powder and enough flour to make a
firm dough. Press and pat out onto a greased cookie
sheet. Score lightly in a criss-cross pattern to make
breaking into pieces easier. Bake for 30 minutes or until
crisp. Cool, break into pieces. Store in an airtight
container and refrigerate.
