Thursday, August 25, 2011
Rye Bread Chips
Was out diving with Mina again. I like going with other people best, it's kind of dark and lonely out there!
Anyway, I got a whole untouched, still wrapped mind you, loaf of organic spelt rye bread. Expiration date was still a day away, they probably chucked it to make room for new wares.
This particular bread is not one I buy myself, since I find it quite dry, but I'd been wanting to try making some rye bread chips for a while, something I've tried at an international festival here in Copenhagen. I remember it as being thinly sliced, crispy strips of rye bread, very crunchy, with an oily, garlicky flavor. Should be a cinch to reproduce!
It turned out pretty good, I'd say, though I didn'e have fresh garlic, only garlic powder, and I should have oiled the bread more before baking it. but here's a break down:
1 loaf of rye bread, not too many visible kernels, thinly sliced and cut into smaller strips
garlic, either crushed and mixed with the oil, or powdered
Arrange the strips on a piece of baking paper, coat liberally with garlicky oil, or add the garlic powder after oiling.
Sprinkle with salt.
Bake 15-20 minutes in a medium warm oven.
I took them out while they were piping hot and still a little soft, transferred them to a wire tray to cool, and they hardened up as they cooled. They turned out near perfect, and they kept well until the day after.
I happened to serve them as an hors d'oeuvres with Danish soft smoked cheese and chives.
Oldest kid got the rest for his lunch box day after - loved them!
So for divers, or those who just have an old rye bread at home going stale - this is an excellent, tasty and easy snack!