Name: Bruschette chips from baguette – crispy baked bite-sized toasts
Total time: 25 min
Yield: 4 servings
Ingredients: Basic bruschette chips; 1 pc baguette (approx. 250 g, can be a day old); 30 ml olive oil; 3 cloves of garlic; 5 g soli; 2 g freshly ground pepper; Herb seasoning; 3 g dried oregano; 3 g dried basil; 5 g grated Parmesan or another hard cheese (optional, but great for flavor); For serving (optional); 100 g fresh tomatoes, diced (for the “bruschetta” topping); 10 ml extra olive oil for the tomatoes; 5 ml balsamic vinegar (optional); a pinch of salt and pepper to season the tomatoes or your favorite dip (e.g., garlic spread made from Lučina)

Bruschette chips from baguette – crispy baked bite-sized toasts

Bruschette chips are exactly the kind of snack that looks “like it came from a package” but you can make at home from an ordinary baguette. Just slice it thinly, drizzle with olive oil, rub with garlic, sprinkle with herbs and bake for a few minutes. The result? Crispy, fragrant chips you can munch on as is, dip into sauces, use instead of bread with soup, or sprinkle over a tomato salad. And the best part is you can use older bread – zero waste, minimal effort and an authentic “bruschetta vibe” in a few simple steps.

⏱ 25 min● easy♨ 4 servings

Step by step

Instructions

0 z 8

1Step 1Preheat the oven to 180–190 °C (top/bottom heat). Line a baking sheet with parchment paper so the chips don’t stick and the pan is easy to clean.
2Step 2Slice the baguette into very thin slices—ideally 3–5 mm. The thinner, the crispier the chips will be. You can slice slightly on the bias to get larger oval slices that look nicer on the plate.
3Step 3Pour olive oil into a small bowl. Peel the garlic; press one clove into the oil and save the other two for later. Add salt, pepper, oregano, and basil. Mix everything—you’ll have a simple aromatic oil to season each slice.
4Step 4Arrange the baguette slices on a baking sheet in a single layer so they don't overlap. Lightly brush each piece with the prepared oil – you can use a pastry brush or a spoon and your finger to spread it. A thin layer is enough so the baguette stays crisp, not greasy.
5Step 5Cut the remaining garlic in half and lightly rub some of the baguette slices with it – you'll get more pronounced “garlic” bruschette, but you don't have to do it for all. If you like, sprinkle some slices lightly with grated Parmesan – you'll get cheesy chips that are great on their own with wine or beer.
6Step 6Place the sheet in a preheated oven and bake for 8–12 minutes depending on slice thickness and oven power. Watch for two things: the edges should be golden, the slices crisp to the touch but not burnt. It's better to check them every minute toward the end – thin pastries can suddenly go from “just right” to “charcoal.”
7Step 7Once the bruschette chips are done, remove the sheet from the oven and let the slices cool on the sheet for a few minutes. They will crisp up a bit more as they cool. Then transfer them to a bowl or serving plate.
8Step 8If you want “full” bruschette, quickly make a tomato topping: dice the tomatoes, put them in a bowl, drizzle with olive oil, optionally balsamic, season with salt and pepper and toss lightly. Just before serving spoon the tomato mixture onto some of the chips – leave the rest plain for dips so everyone has a choice.

Kitchen tip

Bruschette chips are an ideal way to rescue a day-old baguette or rolls. Feel free to make a larger batch – once completely cooled, put them in a sealed container or bag and store in a dry place. They stay crispy for several days and you’ll have a ready snack for wine, soup or a bowl of hearty garlic soups.

Customize this recipe

Variants and alternatives

Chilli bruschette: add a pinch of chili flakes or hot paprika to the oil. A mild version for anyone who likes a bit of spicy snacking.

Approximate per serving

Nutritional values

Energie210 kcalProteins5 g Sacharidy28 gTuky9 g

Bruschette chips from baguette – crispy baked bite-sized toasts

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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