Rugbrøds chips – Simply Danish Living

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.

But not my Father. One day he came to our place with a huge bag full of what he called ‘Rugbrøds chips’ – Rye bread crisps. Basically, very thin slices of rye bread drizzled with olive oil, a sprinkle of flaky salt, and then slow roasted in the oven for 3 hours.

These rye bread crisps are perfect. Simply delicious, and a great way to minimize food waste.  I have also added these to the girls lunch boxes, as a healthy snack. They think it is a treat, and I know that the treat they’re enjoying is healthy and tasty – so what’s not to love!

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:

1. Slice the rye bread as finely as you can. My father uses an old
2. fashioned meat carving machine, but you can get equally good
3. results with a sharp knife.
4. Chop the sliced rye bread into ‘crisps’! Ours are around 4 x 3 cm.
5. Place the ‘crisps’ on a baking tray lined with parchment paper.
6. Carefully drizzle your oil onto the crisps, without soaking them.
7. Sprinkle some sea salt on there. I like mine salty, but if you have children, you should go easy on the salt.
8. Turn on the oven, 100 degrees celsius.
9. Put the crisps into the oven and bake for 3 hours.
10. Take them out, leave to cool and remember to enjoy!!
11. Store your crisps in a plastic bag, or container in a dry place.

Recipe, concept & photography – Anya Jensen  ©