Recipe: Bread Chips with Sea Salt and Rosemary

If you buy fresh bread from a bakery or make your own bread, you probably notice how quickly it becomes dry or stale if not eaten on the day.

So then how do you make the most of your homemade bread and make sure there’s no waste? Make your own bread chips or crackers from the leftover loaf.

This bread chip recipe can be used with any time of bread – wheat, sourdough, rye or spelt. Play around with the flavours – experiment with different herbs or spices that you like. Rosemary and sea salt are universal flavours that work well with most bread types.


  • Stale bread
  • Coarse Sea Salt
  • Dried Rosemary
  • Olive Oil


  1. Preheat oven to 200C.
  2. Cut the bread that you are using into small slices around 3mm thick. Then cut the slices into smaller shapes.
  3. Line a baking tray with baking parchment. Place the bread chips on the baking parchment, making sure the pieces do not overlap.
  4. Drizzle olive oil on to the pieces.
  5. Sprinkle sea salt and dried rosemary on to the bread chips.
  6. Turn the bread chips over and repeat the process of 6 and 7.
  7. Bake the chips for 10-12minutes. Halfway through, turn the bread chips around.
  8. Cool completely on a rack, and store in an airtight container.

Rosa Medea is Life & Soul Magazine’s Chief @rosamedea


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