…………….. also shatteringly crisp, delightfully delicious, super simple! You’ll want these Sesame Seed Crisps in your recipe arsenal! Great with soups, salads, dips and spreads. Buttery, salty, crunchy. Make a double batch because they won’t last long!
Sesame Seed Crisps
1 baguette (8-10 ounces), whole grain or regular, preferably artisan-type, like La Brea or from a good bakery
¼ cup sesame seeds
2 tablespoons butter
¼ cup extra virgin olive oil
1 tablespoon beaten egg white, beat the white from one egg and measure out 1 tablespoon
fine sea salt
1. Preheat oven to 325˚F. Combine butter, oil and sesame seeds in a small microwave-safe bowl. Microwave on high for 30-40 seconds or until butter is melted (cover with a paper towel to prevent spattering). Let cool while slicing baguette.
2. With a sharp knife, slice baguette into thin slices, no more than 1/8 inch thick – baguette will be easier to slice if placed in the freezer for 15-20 minutes beforehand. Arrange slices on 2 rimmed sheet pans (line sheet pans with foil for easy clean-up.)
3. Add egg white to olive oil mixture and stir to combine. Brush baguette slices with mixture, dabbing each slice with some of the sesame seeds. Sprinkle lightly with sea salt. Bake for 15-20 minutes or until golden. Watch carefully as they can go from golden to burned quite quickly!
Makes about 5-6 dozen crisps