Description
Star Bread Chips are a delightful snack made from thinly sliced star-shaped bread, baked to crispy perfection. This versatile recipe allows you to create either sweet or savory chips by using cinnamon sugar or Parmesan with herbs, making it ideal for serving with a variety of dips. Perfect for using day-old bread, these chips are a quick, easy, and tasty snack or appetizer.
Ingredients
Scale
Basic Ingredients
- 1 star bread (store-bought or homemade, sweet or savory)
- 2 tablespoons melted butter or olive oil
For Sweet Version
- 1 tablespoon cinnamon sugar
For Savory Version
- 1 tablespoon grated Parmesan cheese
- Herbs (such as dried oregano or thyme), to taste
- Pinch of salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice Bread: Slice the star bread into thin wedges or strips, about 1/4 to 1/2 inch thick, to ensure even crisping during baking.
- Arrange Slices: Place the bread slices in a single layer on the prepared baking sheet, making sure they are not overlapping.
- Brush with Butter or Oil: Lightly brush each bread piece with melted butter or olive oil to promote browning and add flavor.
- Add Toppings: Sprinkle cinnamon sugar over the slices for sweet chips, or grate Parmesan and sprinkle herbs with an optional pinch of salt for savory chips.
- Bake the Chips: Bake for 10–12 minutes, flipping the chips halfway through to ensure even crispness and golden brown color.
- Cool and Serve: Allow the chips to cool completely on the baking sheet which helps them crisp up fully. Serve with dips like whipped cream cheese, chocolate sauce, or fruit compote for sweet chips, or marinara, hummus, or whipped feta for savory chips.
Notes
- Using day-old star bread that is slightly dry works best for making chips.
- Store cooled chips in an airtight container for up to 3 days to maintain crispness.
- Experiment with different toppings such as everything bagel seasoning or cocoa sugar to create flavor variations.
