Rye crackers with garlic can be used for a variety of purposes, for example, for making salads, or as a component of a more complex snack. To soups, mashed potatoes or cream soups are also often served crackers. If you are just lovers of “crunch”, then why stuff yourself with store-based products with various additives that are not very useful; Croutons can be made more piquant by adding more dry garlic and red ground pepper. If the croutons will be eaten by children, then you can do with a pinch of salt and a spoon of oil.
List of ingredients:
- 3 slices of rye bread;
- 3 tbsp. l vegetable oil;
- 1 tsp. salts;
- 1 tsp. dried garlic.
Cooking
1. You can use the "yesterday's" bread, that is, this method is suitable for "recycling" not too fresh bread. Wheat bread can also be dried in the same way. Cut the bread into strips or cubes.
2. Cover baking sheet with baking paper. Spread out the pieces of bread on the parchment and send to the oven preheated to 180 degrees. Fry for about 10 minutes, and then mix the croutons with a spatula and bake for another 5-7 minutes. Rusks should get roasted golden shade.
3. Pour the croutons in a bowl and season with vegetable oil, add salt and dry garlic. If desired, you can add fresh garlic, passed through the press. Mix the rusks well by shaking the bowl or stir with a spoon. Leave them for 10-15 minutes so that the rusks are soaked with oil and garlic flavor. At the same time they cool off.
4. Serve the croutons in the bowl to the soup as an independent snack. You can also decorate them with salad, sprinkled on top.
