Bread and butter, that’s the ingredient list for these Whole Grain Bread Crisps. Simple, basic, ordinary… transformed into extraordinary!
These Whole Grain Bread Crisps may look a bit like regular old crostini but they’re fooling you. I’ve made tons of crostini in the past for all kinds of bruschettas, appetizers, to accompany soups etc., but they’ve never been anything like these delicious, shatteringly crisp Whole Grain Bread Crisps!
These aren’t hard and crunchy crisp like crostini but super delicate. They’re perfect on their own for an amazing nibble and wonderful alongside dips and spreads like the Sweet Potato and Butter Bean Hummus I shared yesterday. Oh, and once you make these once, you’ll never let another day old baguette go to waste!
Bread and butter, that's the ingredient list for these Whole Grain Bread Crisps. Simple, basic, ordinary... transformed into extraordinary!
- 1 whole grain baguette preferably an open-textured baguette, two to three days old - this will make it much easier to slice very thin
- ½ cup butter melted
- sea salt
- Preheat oven to 350˚F.
- Using a very sharp knife, slice the bread on a diagonal as thinly as possible (1/8-inch or less). Arrange on a parchment paper lined sheet pan. Using a pastry brush, brush melted butter on both sides of the bread slices. Sprinkle sea salt over the top of the bread. You will probably need at least two sheet pans as one baguette will make a ton of crisps
- Bake at 350° for about 15 minutes, until the bread is nicely browned and crisp. Remove from the oven and cool on the baking sheet. Store in an airtight container at room temperature.
Adapted from Luna Cafe