UntrainedChef
Rye Bread Chips - snack, crispy recipe

Rye Bread Chips

20 min
2 portions

Brilliant way to use up leftover rye bread. Crispy, nutty little chips that are gone in minutes — especially with a spoonful of tapenade on top.

Instructions

  1. 1

    Slice the bread into the thinnest pieces you can manage — use a knife, a good cheese slicer, or a mandoline.

  2. 2

    Toast the slices in a hot, dry frying pan until golden. Watch them closely — you want golden, not burnt. Once done, lay them on a rack to cool.

  3. 3

    Serve with a teaspoon of tapenade on each chip.

Per average serving

193
Calories
kcal
4.9
Protein
g
26.4
Carbs
g
7.7
Fat
g
5.3g
Fiber
2.3g
Sugar
807mg
Sodium

Tips from the kitchen

  • The thinner you slice, the crispier the chips. A mandoline gives the most even result, but a steady hand with a sharp knife works too. Anything over a few millimeters stays a bit chewy in the middle.
  • Keep the pan dry. No oil, no butter. The rye toasts on its own and any fat just makes it soggy.
  • Rye goes from golden to burnt fast, so don't wander off. Flip each slice once it has color and pull them the moment the edges turn deep brown.
  • Let them cool fully on the rack before topping. Warm chips go limp under the tapenade, and you want them to stay snappy.
  • Wait to add the tapenade until just before serving. Sitting too long, the chips soak up the moisture and lose their crunch.

Ways to vary it

  • If you like a bit of heat, a thin smear of harissa instead of tapenade works nicely on these.
  • Soft goat cheese with a few capers on top is another good option if olives aren't your thing.
  • A drizzle of honey and some flaky salt turns them sweet and savory for a snack with drinks.

Storage & leftovers

The plain chips keep in an airtight tin for about three days at room temperature, no fridge needed. Don't store them topped, the tapenade will soften them within an hour. If they go a little soft, crisp them up again in a dry pan for a minute before serving.

What to serve with it

These are made for a glass of something cold, a dry white or a beer. Put them out with a bowl of olives and let people help themselves.

UC
By Untrained ChefPublished 29 April 2026 · Updated 11 July 2026

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