How to make Baguette Crisps
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Using up a stale baguette – or other bread - to make delicious, crisp bread slices provides you with an accompaniment for dips, or the basis for your own crostini
Perfect on salads and on the side of soup!
A classic baguette is made with no preservatives, so if you haven’t devoured it on the day you bought it, it will be past its best by the next morning. Don’t worry, you can turn slices of stale baguette into temptingly crunchy crisp breads to serve with dips or to use as your own crostini.
Ingredients & Method
- Leftover baguette, any type, a day or two old
- Olive oil or flavoured olive oil to taste (such as garlic oil, chilli oil, basil oil)
- Pre-heat the oven to 180 degrees C (160 degrees Fan)
- Line a baking tray with baking paper
- Slice the baguette into 1cm thick discs
- Spread the bread slices evenly on the lined baking tray and drizzle with your chosen oil to taste
- Bake for 10 minutes until golden brown and crunchy
When the crisp breads have cooled, try serving them with dips such as houmous or guacamole. Or make a quick and easy pâté by mashing together a tin of tuna with some mayo and lemon juice, or mash flaked smoked mackerel fillets with cream cheese, lemon juice and black pepper – enrich with a spoonful of cream if you have some. Add a green or tomato salad on the side and you’ve got a delicious meal.
Alternatively, try topping your crisp breads Italian-style and serve a sharing platter of crostini.
Bon Appétit, so plenty of inspiration for light lunches, afternoon snacks, savoury snacks with drinks and more. Enjoy!
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