Nicholas' sourdough crisps 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 Preheat the oven to 160°C. 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. Put the water, butter and bread pieces in a pun over a low heat and cook until the mixture resembles a thick porridge. Blend the mixture to form a smooth paste. 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.