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
Recipe
You will need:
• Day old rye bread
• Olive oil
• Flaked sea salt
• Your choice of rosemary, thyme, basil or oregano
Tip!
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:
- Preheat the oven to 125C.
- Slice the bread very thinly; you are supposed to almost see through the slices.
- Put them on a parchment paper covered baking plate.
- Brush the slices with olive oil and sprinkle sea salt and your choice of herbs, or keep them natural with just the sea salt.
- Bake for approx. 20 minutes or until they’re golden brown and crispy.
- Leave to cool.
