Rye crackers for beer

Name: Rye crackers for beer
Total time: 35 min
Yield: 8
Ingredients: 500 g Black bread; 70 ml Vegetable oil; 5 cloves of garlic Garlic; 0.5 teaspoon Oregano dry; 0.5 teaspoon Basil; to taste Ground black pepper; to taste Salt

Do you like to crunch? Then you will definitely like these crackers! When you want something salty, you don’t have to run to the store for all sorts of junk! After all, these crackers will be a worthy replacement! Crispy, aromatic, suitable as an independent snack or as an addition to the first course or salad. My children love them very much, and this is the main proof that they are very tasty!

69

14333

Allison Johnson

Recipe author

Calories

218kcal

Protein

4g

Fat

10g

Carbs

29g

*Nutrition per serving

Ingredients

Servings: 8

500g

70ml

5cloves of garlic

0.5teaspoon

0.5teaspoon

to taste

to taste

Step-by-step preparation

Cooking time: 35 mins

STEP 1
All ingredients are very simple
STEP 2
Pass the garlic through a press or chop it in any convenient way
STEP 3
Add dry spices (take the ones you like or try my version)
STEP 4
Add freshly ground black pepper, mix well, you can even grind it a little so that the garlic combines with salt and releases the juice
STEP 5
Add vegetable oil, mix again and set aside for a while so that the spices dissolve their aroma in the oil.
STEP 6
Meanwhile, we cut the bread ourselves. For ease of slicing, I took the bread already cut into slices - this way it’s more likely that the croutons will turn out the same
STEP 7
Combine sliced bread and aromatic garlic butter
STEP 8
Mix well so that each slice is saturated with the aromas of spices.
STEP 9
Place on a baking sheet and bake at 180 degrees for 20-30 minutes depending on the oven
STEP 10
Our fragrant crackers are ready! And most importantly, they can be given to children - after all, they do not contain a single gram of chemicals!
STEP 11
Enjoy the crunch!

Comments on the recipe

TaniaSi

27.11.2023

4.8

Delicious white bread croutons with garlic.

Natalia M

27.11.2023

5

I had half a loaf of rye bread left, I had to use it somewhere. I decided to make croutons from it, not just for beer, but in addition to soup. Once upon a time I made these, but without oil. Then all the spices fell off my crackers. It seems that the whole point is in the oil, it is what holds the spices and salt, besides, the oil is absorbed into the bread and it becomes more moist and the taste more intense. I cut the bread into cubes, so it’s easier to add them to the soup. For spices I used paprika, freshly ground black pepper, dried basil and dried dill. Soaked the bread cubes well and baked. I kept it in the oven for 25 minutes, which was enough for my croutons. Stir once during cooking. The aroma of garlic was mind-blowing! The crackers are excellent, rich in the taste of spices and garlic, not dry. Great for soup. Also suitable as a snack)

Ira

27.11.2023

5

nasstin, what delicious croutons, they go well with beer and more. Very tasty and healthy, you just want to steal at least one from your monitor! Do they turn out crispy? not oily? Thank you very much for the recipe!

Wolfgang Johansen

27.11.2023

5

It’s easier than ever to buy several varieties of salt with spices, there is salt with garlic, it contains different herbs..... Having a variety of salt with various additives, you can prepare an assortment with spices.... It is much tastier and more interesting than a monochromatic taste. .. A sea of fantasies... I tried it with Provençal herbs and salt... Delicious)))))))