Garlic Bread Crisps

This recipe is for a nibbly that can be eaten by itself or used to scoop up dips.  In our house they generally get gobbled up before they even get cold.  Few are left for dipping. My supermarket sells twin packs of smaller French sticks but if you can't find those then a normal French stick will do.

The links immediately below are not my recipes but you may find them interesting anyway.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

100 gm butter or soft butter
Twin pack of smaller french sticks
4 teaspoons finely chopped garlic
Fresh or dried herbs to taste
Salt and pepper

Method:

Pre heat oven to 180 degrees Celsius.

Freeze the bread sticks for a couple or hours or overnight.

In a small bowl beat the butter, garlic, herbs, salt and pepper together well.

Slice the French stick into 4 mm wide slices.  Spread with the herb butter mix and place in a single layer, butter side up, on a large tray.

Bake for 15 - 20 minutes.  Take them out of the oven when they are a light gold colour.  If you leave them in until they go brown then they don't taste so good because any sesame seeds on the bread will have burned.  They will crisp up as they cool down.

Notes:

The bread sticks are much easier to slice thinly if the bread is frozen.  Use an electric knife if you have one.

Food Facts:

Garlic is a "wonder" food.  It has anti-viral, anti-bacterial, anti-fungal and anti-cancer properties.  It has been found to lower blood cholesterol, to boost the immune system, to lift one's mood and to create a calming effect. It is thought to have originated in central Asia. Garlic can exaggerate the effects of drugs used to combat high blood pressure so be careful. If your breath smells strongly of garlic try chewing on parsley.