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How to Make Homemade Crispbreads
Never waste bread, make these crispbreads to use with jam or cheese or to crumble into breadcrumbs for fish etc
Ingredients
- 6 sliced bread about 1 cm thick
Instructions
- preheat oven to it's lowest setting
- place the slices of bread on a wire rack and bake at the lowest setting until completely dry and crisp. The timing will depend on your oven.
- Allow to cool completely before storing in an airtight jar for up to 3 months.
Notes
These crispbreads will keep for months in an airtight container
Nutrition
Calories: 16kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 31mgPotassium: 11mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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