Instructions: Heat oven to 350 degrees. Place olive oil and garlic in a small microwave-safe cup. Cook on high 1 minute or until garlic begins to turn golden; set aside.

Lightly coat an 8- by 4-inch loaf pan with vegetable oil. In a mixing bowl, combine bake mix, baking powder and salt. Add club soda, eggs and 1 tablespoon garlic oil. Mix thoroughly by hand or with an electric beater. Transfer dough to prepared pan; smooth top. Bake 1 hour.

Transfer bread to a wire rack to cool 20 minutes. Increase oven temperature to 400 degrees. With a serrated knife, cut loaf into 20 thin slices. Place slices on a baking sheet. Brush with half the remaining garlic oil. Bake 7 minutes. Remove baking sheet from oven; flip slices and brush with remaining oil. Bake an additional 7 minutes, until golden and crisp.

Cool toasts completely before storing in an airtight container for up to 3 days. Toasts may be frozen, wrapped, for up to 2 months.

This recipe yields 20 crisps.

Variations:
o Garlic-Herb Crisps: Add 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil to the dry ingredients.

o Rosemary-Olive Crisps: Add 6 pitted, chopped oil-cured black olives and 1 teaspoon dried crumbled rosemary leaves to the dry ingredients.

Description: "Whip up a batch of these crunchy, garlicky crisps to have on hand for spreads, dips or to crumble into soups."
Yield: 20 crisps

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