1 15oz. can salmon with juice (the kind with bones, skin and, etc.)
flour
2 teaspoons salt
1 teaspoon baking powder
Empty salmon and juice into mixing bowl.
Add salt and baking powder and enough flour to make a firm dough (not sticky).
Press and pat out onto a greased cookie sheet.
Score lightly in a criss-cross pattern to make breaking into pieces easier.
Bake at 350 degrees for about one half hour or until crisp.
Cool, break into pieces and keep in the refrigerator.