These irresistible snacks are made using bread crust off cuts!
I don’t know about you but my freezer is valuable real estate. So when I opened it the other day to realise that my bag of bread crusts were taking up an inordinate amount of space, I decided I needed to do something about it.
More croutons? More breadcrumbs? I needed neither. Besides, the bag of bread crusts was substantial (from an “English afternoon tea” and several attempts to create these Mini Quiche Toast Cups) and neither of those two options would use up more than a few cups.
So I decided to make sweet and savoury snacks made out of bread crusts. For the savoury, I went for parmesan and thyme, and for the sweet, I went with the classic flavour combination of Cinnamon Sugar Bread Crust Treats.
I could rattle on for paragraphs about why these Parmesan Thyme Bread Crust Snacks are so great, but you’ll get bored so I’m going to be short and sweet:
2. Something different.
3. Ready in 10 minutes.
5. Insanely addictive.
6. They look like chips.
7. Little kids can’t resist them.
8. Big kids can’t resist them.
Swap out the thyme for whatever herbs you fancy. Add a sprinkle of chilli for a bit of a kick. Serve it up in a creative way and your guests will have to look twice before they realise what it’s actually made of.
OK, enough rattling on! Here’s the recipe!
- 6 cups bread crusts (enough to spread out over 2 baking trays), preferably stale
- 7 - 8 tbsp olive oil
- 1/3 cup parmesan cheese , grated
- 1 1/2 tsp dried thyme
- 1/2 tsp salt (or to taste)
- Black pepper
- Optional - fresh thyme to garnish
Preheat oven to 180C/350F.
Place bread crusts in bowl. Drizzle over olive oil, tossing the bread crusts as you go (with your other hand) so as to distribute the olive oil as evenly as possible.
Add remaining ingredients and use hands to toss through the bread crusts.
Spread out over 2 baking trays. Do a taste test to make sure it is seasoned to your liking - adjust if required.
Bake for 5 to 8 minutes until golden brown and crunchy (check the ones in the middle of the tray). The tray on the top shelf will be ready first. The bottom tray will take a couple of minutes longer.
1. Stale bread works better than fresh because it doesn't soak up the olive oil as much, which means it gets distributed better.
2. This can also be made with leftover bread. Just cut them into sticks around the same size as the bread crusts.
3. Substitute the herbs with whatever you want - oregano, basil, rosemary, mixed herbs, Italian herbs. You could also add a pinch of chilli. If you are using fresh instead of dried herbs, increase the quantity by 50% (because the flavour of dried herbs is stronger).
4. Some of the parmesan will not stick to the bread crusts. But when it bakes, some of the parmesan on the tray will melt and will stick to the bread (you can see this in the photo - the tallest bread crust at the back has some melted parmesan stuck to it). So in the end, most of the parmesan cheese ends up on the bread crusts
4. Nutrition assumes 6 servings.