Crisps, chips and crackers give breads a renewed second chance
Mon, 02/06/2017 - 8:00am Clayprogress2
Because I hate wasting food, the pita, naan, baguettes, hard rolls and tortillas that I have bought for wraps, hoagies, subs, burritos and tacos often become crackers, chips or croutons.
The simplest way of doing this is to cut them into slices or triangles, spray or brush with butter or olive oil, sprinkle with salt and pepper or other seasoning and bake in a slow oven, 250 F, until crisp, usually 15 or 20 minutes.
Other people, I learned, are making crisps and chips from wonton wrappers and bagels, not to mention sweet potatoes, parsnips and beets. I need to up my game.
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Linda Brandt / email@example.com