Wednesday, 11 March 2015
Quick tip - Baguette Crisps
This is not rocket surgery, heck it is barely cookery, but it is a handy little thing to have in your arsenal.
You can use it with soups, pimped with maybe chopped herbs and rubbed with some garlic, or why not with Steak Tartare like I did the other day.
There's really not much to say about this so let's have a look at how to make it.
One small baguette
Pre-heat the oven to 225c.
Slice the baguette crosswise into slices about 5mm wide. Put the slices on a parchment paper lined baking tray.
Brush the slices with olive oil and pop them into the oven.
Keep an eye on proceedings and remove from the oven when they are at a suitable level of colouring. Allow to cool before serving.