The liquid smoke is crucial for the smokey flavour
Use immediately, or store them in a freezer-safe zipped bag to store. This keeps them fresh and crisp, and thaws in seconds.
Watch them as they burn easily, It will also help to turn the baking sheet halfway in the oven for even baking.
Is smoked flavour ok to consume?
It turns out that most of the carcinogens in smoke are fat soluble, so when we make a water-based solution, like liquid smoke, we capture the smoke flavor compounds without capturing most of the smoke cancer compounds. The only time we need to really worry is when eating smoked foods—foods directly exposed to actual smoke. For example, smoked ham has 21.3 per serving, and smoked turkey breast has 26.7 per serving. One sandwich and we may be halfway to the limit, and one serving of barbequed chicken takes us over the top. Eating less than a single drumstick and we nearly double our daily allotment of these carcinogens. Nothing, however, is as bad as fish. Smoked herring? 140 per serving. And smoked salmon? One bagel with lox could take us ten times over the limit.