Okay so these are good, and I like eating them, and it's nice that you can decide for yourself how thin and how salty and how crispy they are... but let's face it, Wheat Thins does a pretty good job of making those choices for you. I have to say, this is possibly the first time I have been defeated in the kitchen with little hope of coming back from behind and triumphing next time. The only hope comes, surprisingly, from Mira, who looked up from her silent juice-making to suggest that where I could distinguish myself is in the flavorings, so I topped some of them with grated parmesan and that was pretty darn tasty. Think about what mix-ins would be good here! (Mushroom chips?!?)
Notes: it's tricky to get them to just the right stage of doneness; too little and they are kinda chewy, too much and they are slightly burnt. I rolled them thinner than Wheat Thins and I'd think about starting to take them out around 6 minutes. Salt fairly heavily on top; I'd actually up the salt in the recipe if I did it again. Think of this like a pie crust recipe, the procedure is the same, you don't want to work the dough too much. I forgot the vanilla and they were already a little sweet, I don't know why you'd want it?
The best part is you get to eat them with as much cheese as you want
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