This recipe comes from Nicholas, founder & head chef at Salon.

We turn all the ends of the bread that are too small to use for bread/toast into crips, and serve them with cheese, or sometimes for canapes.


200g stale sourdough bread – crusts and ends are perfect

800g water

50g butter

5g salt


  1. Tear the bread into small pieces and toast in the oven at 160 degrees C until they’ve dried out fully.
  2. Cook in a pan with the water and butter until the mixture resembles a thick porridge.
  3. Blend to form a smooth paste.
  4. Spread on silicon mats 2mm thick and cook in the oven (180) until crisp.


The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.