If there is one food I recall from my childhood, it is rye bread. In Denmark, we are literally brought up on it from an early age. Rye bread is yummy. There I have said it. I absolutely love the sourdough flavour, and to tell you the truth I am utterly delighted, if I get to toast my rye bread, then add (quite a bit) of butter, and a slice of cheese, – mmmm heavenly. But to be honest, rye bread does get a bit difficult to digest if it gets a bit old and dry. So people usually throw it away.
You will need the following ingredients:
- Rye-bread – We tend to use the odds and ends.
- Olive/Rapeseed oil
- Sea salt
What you’ll need to do:
- Slice the rye bread as finely as you can. My father uses an old
- fashioned meat carving machine, but you can get equally good
- results with a sharp knife.
- Chop the sliced rye bread into ‘crisps’! Ours are around 4 x 3 cm.
- Place the ‘crisps’ on a baking tray lined with parchment paper.
- Carefully drizzle your oil onto the crisps, without soaking them.
- Sprinkle some sea salt on there. I like mine salty, but if you have children, you should go easy on the salt.
- Turn on the oven, 100 degrees celsius.
- Put the crisps into the oven and bake for 3 hours.
- Take them out, leave to cool and remember to enjoy!!
- Store your crisps in a plastic bag, or container in a dry place.
Recipe, concept & photography – Anya Jensen ©