By Nicholas of Salon

At Salon we turn all the ends of the bread that are too small to use for bread/toast into crisps and serve them with cheese or chutney.

Ingredients

  • 200g stale sourdough bread – crusts and ends are perfect
  • 800g water
  • 50g butter
  • 5g salt

Method

  1. Preheat the oven to 160°C.
  2. Tear the bread into small pieces and lay on a baking tray. Toast in the oven at 160°C until they’ve dried out fully.
  3. Put the water, butter and bread pieces in a pun over a low heat and cook until the mixture resembles a thick porridge.
  4. Blend the mixture to form a smooth paste.
  5. Grease a sheet of baking paper and tray or use silicone mats. Spread the mixture thinly over the tray (about 2mm thickness) and cook in the oven at 180°C until crisp.