BROWNIE CRISPS

1. Preheat oven to 175°C (350°F). Line the underside of a 12x16 inch sheet pan with parchment/baking paper.
2. Combine oil, egg and water in a bowl and then add fudge brownie mix. Mix until batter becomes smooth.
3. Thinly spread batter onto prepared sheet pan. Sprinkle with chocolate chips and crushed potato chips.
4. Bake for 5-7 minutes or until dry and crispy. Break into large pieces.

Makes 6 servings

Tip/s:

• Test freshness of an egg by putting it in water. If it sinks to the bottom, it is fresh.
• Use the bottom side of a 12x16 inch pan for easier spraeding.
• Pour batter and spread into prepare sheet pan.
• The recipe can be baked in an oven toaster.  Bake for 3-5 minutes and to prevent burning, cover toaster tray with additional layer of aluminum foil.
• For a crispier finish and longer shelf life, double bake by cooling the first batch for 30 minutes, then bake again for another 3 minutes.
• Store cooled brownie crisps in airtight plastic or glass containers at room temperature for up to 1 week.