RYE CRISPS

RYE CRISPS
Makes 8 crisps
4 (3-mm/⅛-inch) slices rye bread
Salt
Olive oil
Preheat the oven to 160°C/325°F. Cut parchment paper into eight 10 by 8-cm (4 by 3¼-
inch) pieces. Season the bread with salt on both sides. Brush two pieces of parchment
paper with olive oil and sandwich a bread slice between the oiled sides. Repeat with the
remaining slices. Wrap each sandwiched slice around a copper tube, 1.3 cm (½ inch) in
diameter and at least 7.5 cm (3 inches) in length. The bread should nearly encircle the
tube. Secure each sandwiched slice to the tube using a paper clip. Place the tubes on a wire
rack set over a baking sheet. Toast the bread in the oven until browned and crispy, about
15 minutes. Let cool to room temperature before removing the paper clips. Carefully slide
the toasts off the tubes and remove the parchment paper. Break each crisp in half
lengthwise. Reserve the crisps in a dry, airtight container