Last week, I made a huge Christmas dinner on the Feast of the Immaculate Conception. I had bought some nice crusty rolls. Boy were they crusty; no one could eat them!! But I had a dozen of them and spent MONEY on them. What was I going to do? I ended up tweaking a bagel chip recipe (big time!) and came up with these yummies that taste JUST like melba toast but MUCH cheaper.
First, cut your rolls or loaf of bread into 1/4 inch thick slices (or pieces, depending on the size of the loaf). Throw about 3 cups of bread slices into a gallon baggie (about 1/2 to 2/3 full). Pour in about 1/2 c of melted, UNSALTED butter. Toss until butter is liberally dispersed. Lay in a single layer on a cookie sheet– sprinkle on spices/cheese. Bake at 325 degrees for about 10-15 minutes or until crunchy. Enjoy!
As with most of my “recipes” lately, this is more of a process than a recipe. Many people use olive oil and garlic and just brush it on the bread when it’s laid out on the cookie sheet. I’ve seen recipes call for Italian seasoning…I used a spice grinder — the kind that you put in olive oil when you are dipping your french bread at a restaurant. We added a sprinkling of Parmesan cheese to one batch and that was awesome.
These would be great for dipping at a party, too. Cheese ball, that Krab dip, spinach artichoke dip, mmmmm…
How would you/do you make your own crouton or bread chips toppings? What is your favorite dip for scooping with these lovely yummies? Let us know in the comments!