Baguette Toast "Crackers" Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
20151006-toast-crackers-vicky-wasik-5.jpg
Baguette slices make better crackers than most of the store-bought options. Vicky Wasik

Store-bought crackers are convenient, sure, but most of them taste bland and lifeless right out of the protective packaging. These homemade baguette toasts are way better, and they're almost as easy as opening a box.

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Recipe Facts

4.5

(2)

Active: 10 mins
Total: 30 mins
Makes: 40 toasts

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Ingredients

  • 1 baguette, very thinly sliced on the bias
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

Directions

  1. Preheat oven to 350°F. 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.

  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

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