Friday, 27 March 2015

Bear's Bread Crisps

NAME: _BBC


INGREDIENTS/UTENSILS:
stale bread French stick
fine grated parmesan cheese
seasonings (see NOTES)
salt
olive oil

METHOD:
Slice the bread stick into rounds 3mm - 5mm thick, lay out as tightl packed as will still lay fflat on a shallow baking tray or baking sheet, brush liberally with olive oil, sprinkle seasoning (see NOTES) over, sprinkle parmesan cheese over.

Bake in oven preheated to 180C for 10 - 20 mintes depending on your oven, until lightly browned on top. Remove from oven and immediately spread out on a cooling rack or tea towel, or stacked on each other as pictured. This lets the crisps dr and develop their crispness.
(Please note this was my first batch, it really
needs the olive oil spread all the wa to the edges
in order to cook nicely. These were still okay though.)

SERVING:
Serve as a snack once cooled. Will keep in an open container covered loosely with a teatowel for a few day, but will go stale quickly due to the olive oil so eat ASAP. (Shouldn't be a problem %)

NOTES:
Seasonings can be as simple as Vegeta stock powder, or any other dry seasoning you like. I used:
1 tsp fine cooking salt
2 tbsp Vegeta powder
1 tbsp tomato powder (see below)
1 tsp celery powder
2 tsp garlic powder
1 tsp carrot powder
2 tsp basil powder
1/2 tsp cayenne pepper
but you can vary these as you wish. The cayenne is fantastic, as is the garlic powder. Tomato powder also is good.

You can make your own tomato powder by either saving the skins and seeds of tomatoes when you make sauce, or just use whole fleshy saucing tomatoes, boil gently until most of the liquid is reduced, spread out on a drying sheet or baking sheet and either dry in the oven on low heat with the door open, or in a dehydrator if you own one. Once the tomato pulp is completely crisp dry (but not burnt) you whiz it in a blender until it's a fine powder.

Dry tomato pulp, skins, and seeds, just before going in the blender.



ENJOY!

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