Fast 5-ingredients dishes,  Snacks

(Almost) guilt-free snack

A couple of weeks ago we posted a recipe for traditional Danish rye bread with lots of seeds. Here is a great recipe for rye bread chips, a fabulous way of making use of any dry leftover rye bread, while at the same time making yourself one good and really quite healthy snack.

If you’re familiar with a typical Scandinavian diet you probably know that people in Denmark, Norway and Sweden have an almost religious relationship with rye bread. It’s definitely an integral part of our diet and it’s something most of us miss terribly when we are abroad. Maybe that’s why in recent years it’s become quite popular to eat rye bread chips as well. In almost every supermarket and bakery store, at least in Denmark, you can now buy bags of rye bread chips. No wonder as they are a great alternative to regular chips.

Unlike (accidentally) eating a whole bag of regular chips, eating a bag of rye chips won’t leave you with a guilty conscience. In fact they are kind of good for you, and best of all, they are ridiculously easy to make. As long as you keep and eye on them in the oven!

Also try and use rye bread chips with hummus or other kinds of dip. Or, use them as the base for appetizers instead of white bread crostini. Below are some great ideas for appetizer where you can use these little healthy chips.

Rye bread chips

Ingredients

Old leftover rye bread (the harder the better) – not sliced

Olive oil (a spray works really nicely)

Sea salt or salt mix with herbs, as you like

Directions

1. Preheat the oven to 400 F (200 C). Then slice up the rye bread into very thin slices (that’s why the harder the bread is, the better) about 1.5 x 1.5 inches (3 x 3 cm).

2. Now place the rye bread slices on a baking tray with baking parchment and drizzle or spray them evenly with olive oil. You don’t need to turn them as the oil will seep through. Season with sea salt or sea salt mix with herbs and bake in the oven for 10-15 minutes until dark brown or crisp. Leave to cool before serving. The rye bread chips will keep for a couple of weeks if you store them in a closed bag or airtight container.

Enjoy!

So, if you’d like to make your own rye bread and use it for the chips, here’s our very own old school Danish recipe:

Rye bread with beer - classic Danish recipe

Here are some yummy recipes where you can use your rye bread chips:

https://gourmandine.net/spinach-artichoke-and-cheese-dip/
Ricotta cream starter - ways to use rye bread chips

Or, maybe you’d like to try another of our easy and healthy homemade snacks:

Roasted salted almonds

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