Crispy Danish rye bread (rugbrød) sticks – an easy snack made from leftover rye bread.
There is almost nothing better than recipes that are easy, full of flavour and help cut down on food waste. And that is exactly what these crispy rye bread sticks do.
They are made from perfectly ordinary rye bread – ideally day-old, the kind that would otherwise end up in the bin.
The bread is cut into slices, sprayed or drizzled with a little oil and sprinkled with flaky sea salt.
Then they are baked in the oven until golden and crisp. Once they have cooled on the baking tray, they get just the right crunch.
Baking time depends on your oven, but after about 25–30 minutes at 180°C you will have the most delicious rye bread sticks. Once cooled, they keep in an airtight container – so you have a snack ready for the whole family.
They are perfect for lunchboxes, as a crunchy snack on a tapas board with a good dip, or you can chop them into smaller pieces and use them as homemade croutons on salads.
A simple, inexpensive and genuinely tasty way to use up leftover rye bread.
Crispy Danish rye bread (rugbrød) sticks
Ingredients
- 500 g Danish rye bread (rugbrød), or as much as you like
- Oil spray
- Flaky sea salt
Method
- Cut the rye bread into sticks and place them on a baking tray lined with baking paper.
- Spray the tops with a little cooking spray or drizzle with oil, and sprinkle with flaky sea salt.
- Bake in a preheated conventional oven (top and bottom heat) at 180°C for about 25-30 minutes.
- Leave them to cool completely before packing them into an airtight container.
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