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Bread chips with sea salt and oregano

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Ingredients for 1 servings:

  • 250 g baguette(s) from the previous day
  • ½ tbsp coarse sea salt
  • ½ tbsp oregano, dried
  • some olive oil or rapeseed oil
  • e.g. garlic powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a spicy alternative to potato chips

Cut the baguette into approximately 2-3 mm thick slices and place them on a baking sheet lined with parchment paper. Brush the bread slices lightly with oil and toast them in the oven on the middle rack at 180°C (top/bottom heat) for about 20 minutes, until they begin to brown. Remove from the oven. Mix the sea salt, oregano, and garlic powder (optional) and sprinkle them on the bread slices. Cover with a towel for about 10 minutes. Transfer to a bowl and serve. They will keep for about 2 weeks, if at all.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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