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Preheat oven to 375 degrees. Combine chicken noodle soup mix and
seasoning in Magic Bullet. Using the grinder blade, pulse until it's a
fine powder. Add water to form ball of dough. Line cookie sheet with
parchment paper & lightly spray with Pam. Mix all ingredients. Place
the ball of dough in the center of one side. Fold parchment over and
roll it just as flat as you can get it. Bake 10 minutes and remove
from oven. Using either a sharp knife or kitchen scissors, cut into
chips and spread across cookie sheet. Return to oven for an additional
5-8 minutes for crispy chips. The darker brown they are, the crispier
they will be. Makes a whole bowl full of tasty snacks! They're a
really nice alternative to the crunch we get from the cheese puffs and
pretzels. I've tried the microwave versions with the cream soups and
have never gotten the consistency of thin crispiness like this.
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