Baguette Crisps

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This is a very simple recipe, but an important one if you buy fresh baguettes (or other fresh breads) — it helps preserve the deliciousness inherent within, that sometimes just gets tossed instead of made into its own wonderfulness.

Many other cultures relish their stale bread. They can be made into soups, croutons, bread crumbs, and the list goes on-and-on — or they can be made into crisps. These crisps taste a lot like a substitute for chips or bagel crisps that you buy in the store, except these are essentially FREE since you are just using leftovers that you already have. You can top them with anything you like! I topped mine with a little bit of butter and an olive-capers-anchovy tapenade with a little boiled chard on top, so you can do you and get a little crazy with these. Or you can just eat them as-is.

Ingredients:

  • Leftover stale baguette, cut into 1/4 inch thick slices
  • Good olive oil

Directions:

  • Preheat oven to 400 °.
  • Cut baguette into 1/4 inch slices if you have not already — the thinner, the better
  • Lay pieces on a baking sheet and leave space between each one. If you are overcrowding the baking sheet, use two.
  • Cook in oven for 6 minutes, then flip. Cook for 4-6 more minutes, until crisps are golden brown.
  • Enjoy by themselves, topped with your favorite ingredients, with butter, as a side for soups, etc.

 

 

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