Update: rye and celery seed do make the cut

I should have waited a day before evaluating these crackers; fresh baked breads generally taste better (or different) a day later. In this case the celery seed flavor became less strident after a day. The celery seed flavor is probably still a bit too pronounced but the chips are reasonable by themselves. With dip they’re fine; to go with them I made my current favorite dip this morning; blue cheese pureed with some plain Greek yogurt, two tablespoons of grated Parmesan, a teaspoon of fresh ground black pepper, and a teaspoon of dried garlic granules.

The one remaining problem with these chips is that they are quite hard. That’s probably mainly due to using the pasta machine and making them thicker.

Update: Mary, my next door neighbor, liked them. Although she couldn’t finish the half a one that she tried because she was worried that she might break a tooth. They are very hard, but that doesn’t bother me, strangely enough; I usually don’t like hard food.

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