Emma and I made these crackers together Friday afternoon. The recipe is from a back issue of Everyday Food. They were crazy-good and so simple, Emma was pretty much running the show after the first batch. Although the girl's a little heavy-handed with the salt. They were so good that I actually called up my sister and crunched on them over the phone to her, "Hear how crunchy and good they are?!!?" Actually, she may have called me first, but that last part is true. I did eat them into the phone. 
The recipe is simple: Take a package of egg roll wrappers, (not what the recipe called for exactly, but what we had on hand), lightly brush both sides with olive oil and place on a parchment-lined cookie sheet. Sprinkle with coarse salt and sesame seeds (or whatever floats your boat--fennel, rosemary??). Using another piece of parchment paper, cover the wrappers and press the seeds into them. (otherwise, they'll all slide off after they are done baking--lesson learned the hard way.) Cut them into whatever size you like. We used a pizza cutter and cut each square into four smaller squares. Bake them at 350 for about 6-8 minutes until they are golden brown.
Delicious. My next variation is to try them with cinnamon sugar. I think that would even be good with ice cream if you served the crackers warm. Oh stop. I can hardly look at these pictures. We've eaten the whole batch, and I'm already craving more.
In other news....
This is one of the perks of homeschooling and where we live--an impromptu trail ride early this morning for Emma. She had her half chaps, riding boots and helmet on in a flash and was waiting at the door. School work shoved aside for some fresh air and exercise on horseback.
Another perk? fresh eggs. So fresh, the little feather was still sitting there inside the box.
