Focaccia Chips: Quick Recipe for an Easy Cocktail Snack

So last week I made focaccia to spiffy up a simple soup supper for SD and me.



It is a bread best eaten fresh if not right out of the oven then within 24 hours.



It freezes well but what if you have just a bit of a loaf left over?



Make focaccia chips! These are a baked and relatively healthy not to mention posh cocktail snack alternative. If you are having guests over for a drink and a nibble these quick and easy little toasty delights will impress. They are light a tasty and just the thing to go with an aperitif.



They also keep very well in an airtight container.



The Ingredients



Some left over focaccia



The Tools



Very sharp bread knife

Baking sheet

Oven













The Method

Set your oven to heat to about 350 F and make sure you have a rack positioned in the middle
With your very sharp knife slice the focaccia VERY thin. Wafer thin. Paper thin. So thin you can see through it
Place slices on a baking sheet
Place baking sheet in the oven
Bake 5-10 minutes or until brown and dry and crispy
What ever you do, do not go and run a bath or cut the lawn or start a particularly cagey game of scrabble. These will go over to the dark burny side in seconds flat if you don?t keep an eye on them! How do I know this? From terrible bitter angry painful burny smoke-alarm-going-off experience.
Serve with your favourite pate or tepanade or cream cheesy type spread or just keep it simple and let them taste for themselves. They are almost better than the actual bread!



The Result