Thursday, March 3, 2011
Herbed bread chips make a delicious snack either by themselves or with a cheese spread or dip. They are like pita chips - baked, not fried. You can flavor them as elaborately or as simply as you like. Anything from plain olive oil with a sprinkling of sea salt to the medley of spices I used below. Pile 'em up high on a platter with your favorite dip or instead of crackers along with your soup. Mmmm... crunchy and addictive. They also keep for several days when stored airtight after they are fully cooled. I dare say they even improve in flavor the next day, if they last that long.I used whole wheat bread and they tasted delicious. This recipe is also a great way to use up day old bread. However, they're so good that I would even go and buy bread with the sole purpose being to make these chips. Pile 'em up high and serve them with soup. Herbed Bread Chipsadapted from McCormick's 1 loaf (16 ounces) French bread 1/2 cup butter, melted 1 teaspoon Garlic Powder 1 teaspoon Parsley Flakes 1 teaspoon Rosemary Leaves 1 teaspoon Thyme Leaves 1/2 teaspoon Sage 1/4 teaspoon salt 1. Preheat oven to 300 degrees F. Using a serrated or electric knife, slice bread into very thin (1/8-inch thick) slices. Place bread slices in a large mixing bowl. 2. Combine remaining ingredients in a small bowl. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes, stirring occasionally, or until golden brown and crisp. Store in airtight container up to two weeks.