received by the International Bureau on 05 September 2014 (05.09.2014)

claimed is:

A shelf-stable crisp comprising:

batter cooked to a moisture content of between 2 and 5%;

wherein said shelf-stable crisp is shelf stable;

wherein said crisp comprises a crust along the entire periphery of said crisp; wherein the shelf-stable crisp is a sliced product; and

wherein each sliced piece of the sliced product has a crumb surface.

The shelf-stable crisp of claim 1 wherein said crisp comprises a lighter crumb and a darker crust.

The shelf-stable crisp of claim 1 wherein said crisp has a thickness of about 1/4 of an inch.

The shelf-stable crisp of claim 1 wherein said crisp has a dimension of about 2 and 1/4 inches long, about 2 and 1/4 inches wide, and about 1/4 inch in thickness.

The shelf-stable crisp of claim 4 wherein said crisp weighs between about 7 and 8 grams.

The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial ingredients.

7. The shelf-stable crisp of claim 1 wherein said oil comprises high oleic sunflower oil with antioxidants.

8 The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial

flavorings.

9. The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial colorings.

10. The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial

sweeteners.

11. The shelf-stable crisp of claim 1 wherein said crisp comprises a moisture content of

between 3% and 5%.

12. The shelf-stable crisp of claim 1 wherein said crisp comprises preservatives.

13. The shelf-stable crisp of claim 12 wherein said crisp does not comprise artificial

preservatives.

14. The shelf-stable crisp of claim 1 wherein said crisp does not comprise artificial

preservatives.

15. The shelf-stable crisp of claim 1 wherein said batter comprises oil. The shelf-stable crisp of claim 1 wherein said batter comprises gluten.

The shelf-stable crisp of claim 1 wherein said batter comprises flour.

18. The shelf-stable crisp of claim 1 wherein said batter comprises

The shelf-stable crisp of claim 1 wherein said batter comprises baking powder.

The shelf-stable of claim 1 wherein said batter comprises oil, gluten, flour, baking powder, and egg

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21. A method of making a shelf-stable crisp, said method comprising:

a. mixing ingredients to form a batter;

b. depositing said batter into a pan;

c. baking said batter to form a first baked product;

d. cooling said first baked product;

e. slicing said first baked product;

f. drying said first baked product to form a shelf-stable crisp, wherein said crisp comprises a moisture content of between 2% and 5% by weight;

wherein said pan comprises a product-sized baking pan;

wherein said crisp comprises crust around the entire periphery

22. The method of claim 21 wherein said slicing comprises ultrasonic slicing.

23. The method of claim 21 wherein said cooling of step d) further comprises depanning said first baked product from said pan.

24. The method of claim 21 wherein said depositing of step b) further comprises racking multiple pans in a rack.

25. The method of claim 21 wherein said baking of step c) comprises a batch oven.

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26. The method of claim 21 wherein said drying of step f) comprises drying in a continuous oven.

27. The method of claim 21 wherein said drying of step f) comprises drying in an

impingement oven.

28. The method of claim 21 wherein said drying of step f) comprises drying in a monolayer.

29. The method of claim 21 further comprising step g) packaging said shelf-stable crisp.

30. The method of claim 21 wherein said crisp does not comprise artificial preservatives.

31. The method of claim 21 wherein said slicing comprises slicing to a thickness of about 1/4 of an inch.

32. The method of claim 21 wherein said baking of step c) comprises baking to a moisture content of between 25 and 35%.

33. The method of claim 21 wherein said crisp comprises a moisture content of between 3% and 5%.

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