3 Tbs olive oil
3 garlic cloves, pressed
2 cups Atkins Bake Mix
1 Tbs baking powder
1/2 tsp salt
1 cup club soda
2 eggs, lightly beaten


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.