Author Jean Morrison
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.
20 minutes, excluding time to freeze bread sticks
Cooking time: 20 minutes
Quantity: 10 - 12 people
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
100 gm margarine
Twin pack of smaller french sticks
4 teaspoons finely chopped garlic
Fresh or dried herbs to taste
Salt and pepper
Freeze the bread sticks for a couple or hours or overnight.
Pre heat oven to 180 degrees Celsius.
In a small bowl beat the margarine, garlic, herbs, salt and pepper together well.
Slice the French sticks into 4 mm wide slices. Spread with the herb mix and place in a single layer, buttered side up, on a large tray.
Bake for 15 - 20 minutes. Take them out of the oven when they are a light gold colour. They will crisp up as they cool down.
The bread sticks are much easier to slice thinly if the bread is frozen. Use an electric knife if you have one.
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.
For more great recipes please visit the main Recipes Index