Rye Bread Chips

January passed by very quickly according to me. The month was supposed to be healthy and cheap, but after a weekend getaway to Paris, that plan turned into a totally mission impossible. All worth it though.

February – new month and new opportunities, but now the cheap part seems even more important. Luckily for me I found this VERY easy, cheap and healthy recipe when I was going through a stack of papers. These rye bread chips are perfect as a salty snack or make them in cubes and serve them as croutons on your salad or soup.

Love Alexandra

Rye Bread Chips


You will need:

• Day old rye bread
• Olive oil
• Flaked sea salt
• Your choice of rosemary, thyme, basil or oregano


Your rye bread chips will last for as long as 2 weeks if you store them in an airtight container, in a cool pantry

How to:

  1. Preheat the oven to 125C.
  2. Slice the bread very thinly; you are supposed to almost see through the slices.
  3. Put them on a parchment paper covered baking plate.
  4. Brush the slices with olive oil and sprinkle sea salt and your choice of herbs, or keep them natural with just the sea salt.
  5. Bake for approx. 20 minutes or until they’re golden brown and crispy.
  6. Leave to cool.

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