Garlic Pumpernickel Crisps

  • Servings: 6
Garlic Pumpernickel Crisps

Source: Martha Stewart Living, October 2005


  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 loaf (12 ounces) pumpernickel bread, cut into 1/4-inch-thick slices


  1. Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt.

  2. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet.

  3. Toast bread in oven until crisp, turning once, 12 to 15 minutes.


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