Bread

We eat A LOT of bread!! Sour dough bread, rye bread, white bread, gluten free, with seeds, withtout seeds…we love bread! We often eat bread in the morning, for lunch, with toppings, as sandwiches… you name it. When it is no longer fresh, I toast it. But still – quite often – we end up with this hard dried out part of a loaf. Instead of throwing it away however, I use it for onion soups, croutons, bread chips…and it is delicious AND filling. Though – I do need a good knife to cut it!

Bread chips

Cut the bread as fine as possible (sometimes it is easier to break the bread in chunks and then force the knife through the smaller chunks), spread out the pieces on oiled foil or baking paper, drizzle with a bit of olive oil and coarse salt, bake at 150 degrees celcius for 25 min. and you will have the best chips ever which are great as they are, for dips, snaks or as a side to a soup. Yum!

Croutons

Dice the bread in 1/2 by 1/2 centimeters or whatever size you would like (as the bread is dry, the croutons might crumble a bit and be a bit more roustique), spread out on a piece of oiled foil or baking paper, drizzle with a bit of oil and coarse salt and even a bit of dried oregano, bake at 200 degrees celcius for aproximately 10-15 minutes…or until crispy and golden brown. They are great in a chicken ceasar salad – or any salad really!