Bread Crisps are buttery, crispy little baguette bread slices that are brushed with garlic-infused butter and oven baked until they are golden brown - delicious!
This easy recipe for bread crisps is great to use for dips and appetizers, as a side for soup, or on a grazing platter.
These homemade bread chips are also one of the best ways to use up day-old bread.
Table of Contents
Why you will love bread crisps
- Bread + butter + garlic = heaven!
- Crazy easy.
- Only 4 ingredients.
- Easy to halve if you don't want to use the whole loaf (stick) of bread - just stash the other half in the freezer for next time.
What you need to make bread crisps
*Please see the recipe card below for exact quantities and detailed instructions
- long French baguette (long bread stick) - fresh or day-old is ok
- unsalted butter
- garlic cloves
- fine salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make bread crisps
- Halve the garlic cloves then remove the center core, then crush.
- Add crushed garlic and salt to melted butter and mix to combine.
- Thinly slice the baguette.
- Place bread slices in a single layer on a baking sheet/tray.
- Strain the garlic butter to remove the crushed garlic.
- Brush the bread slices with melted butter and bake until golden and crisp.
Top tips
- If you only have salted butter on hand that's ok. You just need to adjust the amount of salt to add (or maybe not add any at all).
- If you can't buy a French bread stick, just substitute with several crusty long bread rolls.
- Removing the core from the garlic clove gives it a more mellow garlic flavour, plus infusing it in the butter rather than using the crushed garlic itself does this too.
- Thinner slices of bread will give you crisper results than thick slices.
- The right sharp knife for the job is really important here. You need to use a serrated (bread) knife.
- The secret is to let the knife do the work (with a backward and forward sawing motion) with minimal downward pressure. This doesn't squash the bread and will help you get thin slices.
- Sometimes the bread slices more easily (without squashing) if it's laying sideways, so try turning the breadstick on its side if you are having trouble.
- These brown up very quickly after about the 5-minute mark - don't forget any thicker pieces will be the last to go brown.
Storage
Store these baguette crisps in an airtight container at room temperature. They should stay crisp for 3 to 5 days.
Variations and serving suggestions
- If garlic isn't your thing these still taste great without it - still buttery and crunchy!
- Go fancy with your bread crisps and slice the bread on the diagonal.
- Give the toasts a little sprinkle of dried herbs when you serve them.
- Once they are cooked, break up these crispy little toasts into bites and use them as croutons in salads or soups.
- Use them as little crostini toasts and pile them up with your favourite toppings - like miniature bruschetta.
Other recipes you may enjoy
Seasoned Sour Cream Dip - I serve this quick dip with these garlic bread chips all the time. I call it my "emergency dip" because it's fast and uses pantry staples like garlic powder and onion powder.
Fire-Roasted Tomatoes - Fire-roasted tomatoes are easy to make at home! Just oven-bake some Roma tomatoes with extra virgin olive oil, fresh herbs like oregano and basil plus fresh garlic for maximum taste.
📖 Recipe
Bread Crisps (Bread Chips) Extra Crispy! + Video
Bread crisps are buttery, crispy little baguette bread slices brushed with garlic infused butter and then oven baked until they are golden brown - great for dips and appetizers or on a grazing board.
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Serving:
Calories: 134kcal
Ingredients
- 1 French baguette (French bread stick) Mine was 340g
- 120 g unsalted butter melted
- 3 garlic cloves cores removed and crushed
- 1 teaspoon fine salt
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Mix together garlic and salt with melted butter in a small bowl then set aside to infuse.3 garlic cloves1 teaspoon fine salt120 g unsalted butter
- Thinly slice the baguette (approximately 3 - 4mm slices).1 French baguette (French bread stick)
- Place the slices in a single layer on a baking tray (you may need two trays).
- Strain the garlic butter to remove the crushed garlic.
- Brush the bread slices with the garlic-infused melted butter.
- Bake for 5 - 8 minutes until crisp and golden brown.
- They will crisp up even more as they cool.
Notes
- If you use salted butter, just adjust the amount of salt to add (or maybe not add any at all).
- If you can't buy a baguette you can substitute with several crusty long bread rolls.
- Removing the core from the garlic gives it a more mellow flavour, plus infusing it in the butter rather than using the crushed garlic itself does this too.
- Thinner slices of bread will give you crisper results.
- The right sharp knife for the job is really important here. You need to use a serrated (bread) knife.
- The secret is to let the knife do the work (a backward and forward sawing motion) with minimal downward pressure. This won't squash the bread and will help you get thin slices.
- Sometimes the side of the bread slices more easily (without squashing) so try turning the breadstick on its side if you are having trouble.
- These start to brown up very quickly after about 5 minutes, plus don't forget any thicker pieces will be the last to go brown so may need a little longer in the oven.
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