An irresistible snack invented when my freezer stockpile of bread crusts became out of control. This is how you get kids - big and small - to eat their bread crusts!
Author: Nagi | RecipeTin Eats
6cupsbread crusts(enough to spread out over 2 baking trays), preferably stale
7 - 8tbspolive oil
1/3cupparmesan cheese, grated
1 1/2tspdried thyme
1/2tspsalt(or to taste)
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 crusts4. Nutrition assumes 6 servings.