Sourdough Bread Crisps

A simple way to give stale bread a second life. These crisp, crunchy slices are perfect for cheeseboards, dips or snacking straight from the tin.

You can also use this recipe with stale bagels, as long as there is no mould. Slice them as thinly as you can and follow the same method.

Ingredients

• ¼ loaf leftover sourdough, preferably brown
• Olive oil
• Sea salt

Method

1. Preheat the oven to 165°C.
2. Slice the sourdough as thinly as possible.
3. Arrange the slices in a single layer on a baking tray.
4. Drizzle generously with olive oil and sprinkle with sea salt.
5. Bake for 15–18 minutes, or until golden, crisp and crunchy. Thinner slices may be ready closer to 15 minutes.
6. Leave to cool completely before storing in an airtight container.

Good to know

Brown sourdough works particularly well because its deeper flavour and slightly denser crumb make deliciously crunchy crisps.

These are a great way to use up stale bread before it goes to waste. They’ll keep for a good while in an airtight container, although they rarely last that long.

No mould, no problem: stale sourdough or bagels can both work beautifully here. If there is any visible mould, discard the bread rather than using it.