Baguette Toast "Crackers" Recipe

If you've got a baguette and an oven, you've got crackers.

A tray of homemade baguette toast "crackers"
Baguette slices make better crackers than most of the store-bought options. .

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Because the olive oil distributes itself across the baguette slices while baking, all that's required is a quick drizzle of oil before the slices are seasoned with salt and pepper.

If there's one thing I'm guilty of, it's overlooking the obvious stuff. Or, at least, the stuff that seems obvious to me. I've been making these baguette crackers for years, and I always figured that everyone knew about them. Then one day I was helping my mother-in-law prepare for a party, and she was short on crackers. I grabbed a baguette, whipped these up real fast, and voilà! I didn't think it was a very impressive trick, but everyone else acted like I'd just pulled rabbit pâté out of a hat.

Not only are these easy to make, they're better than most of the store-bought cracker options out there, which often taste stale and lifeless even immediately after you open the stay-fresh packaging. These are kind of like homemade Melba toasts, with way more personality.

The steps couldn't be simpler:

First, slice the bread. Even a crappy supermarket baguette, like the one pictured here, turns into excellent crackers, or croutons, or toasts, or whatever you want to call them. I like to cut on a slight bias to get more oblong pieces.

Thinly slicing a baguette to make homemade baguette crackers

Serious Eats / Vicky Wasik

Arrange them in a single layer on a baking sheet and drizzle with olive oil. You don't have to saturate them, or even coat them evenly: As long as they're somewhat consistently drizzled, the oil will spread itself out as they bake in the oven.

Drizzling olive oil over baguette slices to make baguette toast crackers

Serious Eats / Vicky Wasik

If you really want to be fussy, you can use a pastry brush to apply the oil, but I never bother with that.

Brushing baguette slices with olive oil to make baguette crackers

Serious Eats / Vicky Wasik

Then season the bread slices on both sides with salt and pepper. Toss them in a 350°F (180°C) oven and bake, rotating the sheet front to back and flipping the toasts halfway through, until they're browned and crispy. anyone have any of that pâté?

Stacks of golden brown homemade baguette toast "crackers"

Serious Eats / Vicky Wasik

October 2015

Recipe Details

Baguette Toast "Crackers" Recipe

Active 10 mins
Total 30 mins
Serves 40 toasts

If you've got a baguette and an oven, you've got crackers.


  • 1 baguette, very thinly sliced on the bias

  • Extra-virgin olive oil, for drizzling

  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 350°F (180°C). Arrange bread slices on baking sheet in a single layer. Drizzle both sides with olive oil. (You don't have to cover every inch of bread or saturate it, but the drizzling should be even and consistent.) Season both sides with salt and pepper.

    Seasoning baguette slices with salt and pepper for homemade baguette toast crackers

    Serious Eats / Vicky Wasik

  2. Toast bread slices, rotating baking sheet from front to back and flipping slices halfway through baking, until toasts are browned and crispy throughout, about 12 minutes. Toasts can be kept at room temperature in zipper-lock bags up to overnight.

Special Equipment

Baking sheet

Nutrition Facts (per serving)
62 Calories
2g Fat
8g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 40
Amount per serving
Calories 62
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 137mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 8mg 1%
Iron 1mg 4%
Potassium 19mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)