Once crackers saved from hunger, but today they perfectly complement broths, mashed soups, go well with and easily replace parmesan when serving pasta. It’s also a great beer snack. By the way, buying these in a store is not necessary: \u200b\u200beach housewife can cook fragrant at home.

Rusks, a simple and unpretentious product of "secondary" production, fit well into the modern eco-trend of save food: why throw away bread if it can still come in handy? The main thing is to have time to dry the bread before it is moldy. And to do this in accordance with all the rules: even in such a simple matter as drying crackers, there are many nuances.

The subtleties of cooking

The easiest and surest way to make crackers is to dry the sliced \u200b\u200bbread in the oven. In the process of transformation, the bread loses 2/3 of the moisture, just keep in mind that black is usually wetter than white, so it will dry a little longer.

It is most convenient to cook crackers at a low temperature (up to 120 degrees), then they are unlikely to burn, and you won’t have to turn them over. Putting a baking sheet is better immediately in a preheated oven. In this case, crackers will dry in 30-45 minutes.

If time is running out, and crackers are needed here and now, the temperature in the oven should be higher. At 200 degrees, crackers will be ready in 10-15 minutes. But here the main thing is to turn them on time so that they do not burn. Another plus of cooking at high temperature is that croutons are very crumbly. If you do not rush anywhere and like hard crackers, cook at a low temperature. You can achieve an intermediate option: if you like crackers fried, with a crust, but soft inside, keep them in the oven for about 10-15 minutes, then remove, turn over on the other side and set to dry for another 10-15 minutes.

Storage Tips

It is better to cut black bread into cubes or cubes, and white - into slices. It is these crackers - without oil, salt and spices - that are considered dietary and are stored for a long time. They can be packaged in dry plastic containers with air access, and in ordinary fabric or paper bags. The main thing is that the humidity in the room should be no more than 65%. Since crackers easily absorb odors, they must be kept separate from products with specific aromas.

If necessary, you can easily make crumbs from white crackers (bread crumbs) - just crush them with a mortar. Bread crumbs come in handy not only for frying certain dishes and as a sprinkle for dough. On the advice of Jamie Oliver, bread crumbs fried in olive oil, you can sprinkle a ready-made dish instead of parmesan, for example, with salami and tomatoes. Crispy crackers give the pasta a spicy taste and completeness.

Recipe. Garlic Breadcrumbs (Pangrattata)

Ingredients: 1/3 loaves of white bread or loaf, 1 chili, 6 cloves of garlic, 5 tablespoons of olive oil, salt and pepper.

Cooking. Crumble the bread or grate (you should get two handfuls of crumbs). Do not cut the cloves of garlic, but simply crush with a knife. Heat oil in a frying pan, put garlic, chili pepper and bread crumbs. Cook for several minutes, stirring until crumbs become crispy and golden. Add salt and pepper to taste. Place the finished crumbs on a paper towel to remove excess oil.

Tip. Pangrattata goes well with pasta, sauces, salads. Just sprinkle crumbs on the finished dish!

Croutons crackers

Simple crackers are great for meat and vegetable soups, but for cream soups and mashed soups, as well as for “crispy” salads, it is better to make croutons. They differ from classical crackers in the method of preparation, and therefore in taste: croutons, croutons, are fried in oil, and not dried in the oven.

As a rule, croutons are made from white wheat bread. Cut the bread into neat cubes and fry in a pan in a small amount of vegetable oil until a golden crust forms. You can use any oil, most delicious, of course, olive or unrefined vegetable.

To make croutons fragrant, add garlic squeezed through the garlic crusher into the oil, salt and season with your favorite spices. By the way, with this mixture you can also lubricate crackers from the oven. Freshly prepared, they will soak in a spicy aroma and will make an excellent company with tomato juice or beer.

Flavored crackers

Even at home, it is very simple to cook spicy crackers with the taste of tomatoes and dill. You just need to make a gas station.

For tomato dressing, mix a small amount of tomato paste with salt and pepper. For seasoning with dill flavor - add a few tablespoons of olive oil to the finely chopped dill. Dill dressing should be uniformly sprayed on crackers, and tomato dressing is more convenient to lubricate them. Use a kitchen spray to spray and a pastry brush to lubricate. For convenience, you can grease whole pieces of bread, and then cut them into crackers. After applying the dressing, it is necessary to dry the crackers in the oven.

Of course, such crackers can no longer be called dietary, but still the oils and salts in them are much less than in industrial crackers, and there are no preservatives or dyes at all.

A good addition to crackers is dip sauce. Both vegetable and dip based on yogurt, kefir or mayonnaise are suitable.

Ingredients: 200 g of tomato pulp, a handful of arugula leaves, ½ lemon, 1/2 cup olive oil, salt and sugar to taste.

Cooking. In a blender, grind arugula, salt, transfer tomatoes to it, bring to a homogeneous consistency. Pour the juice of half a lemon and olive oil while continuing to whisk. Add sugar and salt to taste.

Olga: | March 3rd, 2018 | 3:08 pm

Thanks! I did it. We ate with pleasure. And just like that with the soup. Even the children. Even the youngest (4 years old), who hates garlic))) In general, not a single recipe from yours has let us down yet)
Answer:  Olga, bon appetit !!!

Anonymous: | May 25th, 2017 | 7:47 pp

and salt?
Answer:  Salt to taste. It is possible without salt.

AndreyKa: | April 5th, 2017 | 1:15 pp

Thanks for the recipes and advice.
Answer:  AndreyKa, delicious crackers!

LISA: | May 16th, 2015 | 6:05 pm

EXCELLENT THANK YOU

Anna: | December 26th, 2014 | 8:48 dp

An excellent recipe, I went to cook different variations, in addition to garlic, I also want to make Italian herbs with paprika.

Anonymous: | November 11th, 2014 | 2:26 pm

THANKS! TASTY RECEIVED!
Answer:  To your health! I am glad that you liked the recipe :)

Thomas: | June 20th, 2013 | 6:42 pp

The recipe is good but everything burned out !! Probably should not have been kept in the oven ...

Answer: perhaps you have a more powerful oven, since it happened :(

Evgeshka: | June 5th, 2013 | 1:04 pm

now I did it, it turned out super, thanks!

Nura: | April 18th, 2013 | 1:36 pm

Very good and simple recipe. I was able to do everything, even though I cooked crackers for the first time.

Anonymous: | February 10th, 2013 | 12:06 pm

great thanks for the recipe

DmitryE: | September 17th, 2012 | 6:21 pp

Microwave crackers.
  Scheme:
  2-3 minutes maximum, then mix.
  5 minutes on defrosting or approximately 30% of power. Mix again.
  And so - for 5 minutes - until it is ready.
  At maximum it is necessary to hold so that the bread warms up and moisture begins to stand out.

Ksenia: | August 20th, 2012 | 3:59 pm

I did it. At first, of course, they looked prettier than usual, but the smell of garlic disappeared almost immediately, and when they lay down a bit, a terrible musty smell came from oil.

Answer: they should not be stored for a long time, it is better to eat immediately, while they are still fresh and crispy.

Ira: | August 7th, 2012 | 4:02 dp

very tasty and no salt needed

Alena: | July 23rd, 2012 | 1:27 pp

La, be more restrained in your statements! For example, I really like the smell of baked garlic. And with crackers and ham;)
  Thanks for the recipe. I have not tried such a simple one yet.

Anonymous: | July 23rd, 2012 | 8:22 dp

Thank you so much. Everything worked out.

La: | July 22nd, 2012 | 10:28 dp

Fu, how do you withstand the smell of baked garlic, it turns me on! I do this: I cut bread, knead in oil with spices (Italian herbs). Dry in the oven until golden brown. Then on a napkin so that the fat comes out at least how much, otherwise it’s very greasy. And already on the plate, where the finished crackers lie, squeeze the garlic and stir. The smell of fresh garlic is much better than nauseating baked.

Aziz: | July 4th, 2012 | 2:19 pm

Thanks! There is a lot of bread, I decided to make crackers and immediately stumbled upon your site and it turned out very tasty. I began to experiment with different spices.

Maxim: | June 29th, 2012 | 8:36 dp

senk u believe mach! I'll go try))

Julia: | June 23rd, 2012 | 4:04 pm

Burned all the fuck !!! People! Do not hold them for half an hour ... immediately pull out after 5 minutes !!!

Answer: here is the most interesting. According to some reviews, everything turned out fine, while others burned out. If the recipe is the same, but the result is different, then the matter is in the ovens. Each has its own new .... Yes, the first time you can be advised to immediately pull out after 5 minutes and evaluate the result. If you still need to hold in the oven, then return back. If everything is ready - pull out.

Bulshop: | May 27th, 2012 | 2:31 pm

thanks for the recipe, went to cook

Elena: | February 5th, 2012 | 6:36 dp

Thanks for the recipe, great crackers! In general, I'm east of the site, so much useful, what I was looking for!

Olli: | February 5th, 2012 | 6:31 dp

Dasha, thanks! It turned out extremely well. Though for soup, even for tea ...

Masha Mironova: | January 21st, 2012 | 2:39 pp

Dasha, thanks, these are perfect crackers. They turn out fine and finely chopped, and large, and from black bread and white. And what I like most: they give full satisfaction, but you can’t eat them like bread. Now I have one loaf of bread for a week. I cooked onion soup, a handful of crackers, grated cheese - and you can die of delight, life has already been successful))

Answer: well!

Anonymous: | January 19th, 2012 | 6:57 pm

wondering what to do with cheese?

Answer: with cheese - it’s already like sandwiches will work. I do this: I cut the bread into thin slices, spread them on a greased baking sheet with vegetable oil (the bottom side of the sandwich will turn out crispy). Top - filling (something + cheese). I remember that in my student days, sandwiches with sprats and cheese were an invariable hit. You can simply grate the top with garlic and sprinkle with grated cheese on top. It will be tasty with tomatoes, and with sausage, and with pickles, etc. Bake until the cheese is melted.

Anonymous: | January 19th, 2012 | 2:42 pp

should be deliciously delicious, thanks, I'll try!

Homemade crackers are considered to be a favorite snack of all Russians. The purchased product is stuffed with artificial spices, as a result of which regular use causes heartburn. Many housewives prefer to cook crackers on their own, wanting to get a completely natural product. Consider the most delicious recipes, give practical tips. So let's get started.

A simple recipe for making crackers

• garlic - 3 prongs
• salt - 15 gr.
• bread - half a loaf
• oregano - 3 pinches
• dry greens - to taste
• olive oil - 90 ml.

1. Leave the bread slices at room temperature, having previously removed them from the bag. When they become hard, chop them into cubes or slices, it all depends on the desired size.
2. Pass 1 clove of garlic through a press, place in a dense plastic bag. Add 5 gr. salt, spices and dried herbs. Pour in 30 ml. oils.
3. Divide 0.5 loaves into 3 parts, take one of them and send in a bag with spices. Inflate the cellophane cavity, tie, intensively shake the device. Such a move will distribute the mixture evenly over the entire surface of the crackers.
4. Prepare a baking sheet; if desired, grease its surface with a very thin layer. Put the first part of the loaf in one row, do the same with the second and third section.
5. When all the slices of bread are smeared with the composition and laid out on a baking sheet, you can start cooking. Preheat the oven to a temperature of 190-200 degrees. Send the baking sheet inward, periodically stir the composition.
6. When the crackers become rosy and brittle, remove them from the cavity of the oven. Do not leave it inside, otherwise the bread will become very stiff. Serve hot, warm or cold.

Spicy crackers

• white bread - 1 loaf
• garlic - 4 cloves
• sunflower oil - 90 ml.
• onions - 0.5 heads
• spices - at the discretion
• salt to taste

1. As spices for making crackers, ground ginger root, coriander, Provence herbs, ground black pepper, curry, chili, etc. are considered the best option. Choose seasonings as you wish, vary the proportions.
2. Chop the loaf into slices about 1 cm wide. Then cut each piece into cubes. Put on a baking sheet in one row, then preheat the oven to 130 degrees. Send rusks inside for 5-7 minutes.
3. At this time, grind onions in a meat grinder or blender, pass the garlic through a press, mix the ingredients. Pour oil into a pan, bring it to a boil.
4. Combine the selected spices in a homogeneous mixture, add to the garlic and onion. Fry until brown over medium heat. The onion should become soft and crispy.
5. Rusks are a little dried, remove them from the oven. Pour in the butter combined with the fried onions. Stir the composition with a spoon so that the bread cubes are well saturated.
6. Without greasing the baking sheet, put the oiled crackers in one layer. Increase the temperature in the oven to 180 degrees. The duration of the heat treatment is a quarter of an hour, see the consistency.
7. To prevent crackers from becoming greasy, you can pre-line the baking sheet with album sheets or parchment paper. The lining will absorb oil and also prevent the product from burning.

• butter - in fact
• white bread - 0.5 loaves

1. You can use a loaf of bread or a white loaf, it all depends on personal preferences. Chop the product into slices about 1.5 cm thick.
2. Melt the butter to room temperature. Lubricate with a thin layer, covering the holes in the slices. After that, chop each piece into cubes, prepare a non-stick pan or baking sheet.
3. Preheat the oven to an average mark (about 130-150 degrees). Put the crackers in one row without lining the surface with parchment. Put in the oven for half an hour.
4. It is important to remember forever that you must leave the cabinet door open. Otherwise, crackers will soften, losing their crisp structure. To prevent the door from closing, install a wooden clothespin in the side aisle.
5. During cooking, do not forget to stir the crackers with a spatula so that they bake evenly. After time, evaluate the structure of the product. If the crackers are crispy, they can be taken out.
6. Cool before serving, sprinkle with fresh chopped dill if desired. Creamy crackers go well with fat sour cream, as well as garlic-mayonnaise sauce.

Crab Flavored Crackers

• fresh dill - half a bunch
• crab meat - 120 gr.
• garlic - 3 cloves
• white or gray bread - 4 slices
• salt to taste
• olive oil - 35 ml.

1. Pass the garlic teeth through a crush or grind in a mortar. Mix with vegetable oil, spices. Defrost crab meat, send it to a blender to make porridge. Add the crab to the previous mass.
2. Salt the composition, move everything into a tight plastic bag or food container. Cut the bread into cubes, place in the cavity of the bag, tie. Shake the structure so that the mass is evenly distributed on the bread.
3. Line a baking sheet with paper or foil, preheat the oven (temperature is about 190-200 degrees). Put the seasoned bread in one row, leave to bake for 20 minutes.
4. Make sure that the crab is not burnt. Flip crackers every 3-5 minutes. After cooking, serve hot. As a sauce, you can mix chopped garlic and mayonnaise.

Cheese crackers

• hard cheese - 250 gr.
• bread - 1 loaf
• garlic - 5 prongs
• spices (any) - at the discretion
• salt to taste
• sunflower oil - in fact
• chopped black pepper - 3 pinches

1. Chop the bread into slices, then cut into cubes. You can use several grades of bread at the same time. A mixture of black, gray and white crackers looks beautiful on the table.
2. Mix your favorite spices to taste, add salt. Dry chopped bread, sprinkle with butter. Put on a flat heat-resistant microwave dish.
3. Grate cheese, sprinkle crackers on them. Send to the microwave or oven, set the function "Grill". Stir periodically for half an hour. Use immediately after preparation. You can add it to soup puree or eat as an appetizer for beer.

• black bread - 0.5 rolls
• crushed salt - 15 gr.
• garlic - 5 prongs
• olive / vegetable oil - 90 ml.

1. As a rule, “Darnitsky” is considered the most suitable type of bread. It has the necessary porous structure, which makes crackers crispy.
2. Dice the slices into cubes or thin slices (about 1 cm wide). In a separate bowl, mix salt with oil, add the garlic passed through the press.
3. Send the bread cubes in a bag, tie on top. Inflate the cavity, then shake the device so that the mixture lubricates each piece. When the dressing covers the bread, proceed to the next step.
4. Preheat the oven, you need a temperature of about 200 degrees. Lubricate the baking sheet with oil or line it with paper. Spread crackers on a surface in one row.
5. Send the bread to bake in the oven for a quarter of an hour. Rusks should be browned, after which they can be removed. Serve with mayonnaise, adding suneli hops, basil, oregano, etc.

Microwave crackers

• garlic - 6 cloves
• bread - 1 loaf
• olive oil - 185 ml.
• salt to taste

1. First you need to chop the bread with plates. You can use either rye or whole grain product. Choose as you wish. Form cubes about 1-1.5 cm wide from the plates.
2. Leave future crackers at room temperature for half an hour. During this period, they are slightly weathered, as a result of which processing will be faster.
3. Prepare a heat-resistant tray or dish, distribute the bread cubes in one row. Set the minimum power, dry the bread for 2-3 minutes. It all depends on the technical characteristics of the device.
4. It is important to ensure that crackers do not burn. Otherwise, the dish will be spoiled and severely dried. While the crackers are languishing, take a bowl and pour olive oil into it. Add salt and garlic through a press to the mixture.
5. Remove the rusks from the microwave, pour them with garlic-oil sauce, again send to bake. This time, the duration of languishing is no longer than 1.5 minutes.

• olive oil - 85 ml.
• bread (any) - 0.7 loaves
• salt - 10 gr.
• fresh garlic - 6 prongs

1. Cut the bread first into plates, then into rectangular bars. Peel the garlic and pass it through a crush (press). Cook a non-stick or fat-bottom skillet, pour oil into it and add garlic.
2. Heat the dishes (incandescent state), send the bread sticks into the cavity. Fry at medium power. It is important that each side becomes rosy.
3. Spread paper towels (3-4 layers) on a dish or baking sheet, put croutons. Such a move will help excess fat drain.
4. You can cook crackers in a pan in another way. To do this, chop the bread into cubes, fry in hot oil. Leave to drain, and then rub each bar with a whole garlic clove.

1. It is worth remembering forever that the temperature regime of the oven is indicated approximately. Based on the technical specifications of your unit.
2. If we talk about the variety of "raw materials", the duration of heat treatment of brown bread is much higher than that of gray or white. This feature is due to the density.
3. Choose the right temperature. It is not necessary to set high power, 140-150 degrees is enough. In this case, you can count on the fact that crackers do not burn.
4. Cut the loaf with wide plates or slices, so it looks more aesthetically pleasing. In the case of white bread, chop it into cubes, black - with straws (bars).
5. It is known that bread absorbs moisture, so it quickly fades. It is recommended to use the finished product immediately after frying, so that it retains a crispy texture.
6. If you decide to stand crackers for a while, leave them at a humidity of no more than 60%. Carefully choose storage utensils, fabric bags or a food container with a lid will do.

It is easy to make crackers at home, if you follow the step by step instructions. Consider a recipe for fried bread cubes with cheese, garlic, herbs, crab sticks or Provence herbs. Make crackers in the oven, microwave, or in a pan.

Video: 3 Ways to Make Delicious Crackers

12.03.2018

In stores today you can find crackers with any taste and aroma, but in them, in addition to monosodium glutamate, it is full of other chemistry. Therefore, we suggest that you learn how to make crackers in the oven from bread of different varieties to get natural and healthy snacks.

Crispy white crackers in the oven, the recipe of which is proposed below, are perfect for chicken broth, sauces. They can also be used to make salads. If you grind the snacks to crumbs, then you will get excellent breadcrumbs. The process of their preparation will take 20-30 minutes.

The best crackers from bran bread, the benefits of such bread are huge

Ingredients:

• white bread (preferably a loaf) - 2 loaves.

On a note! For making crackers, both fresh and stale bread are suitable, the main thing is that there is no mold on it, and it does not emit an unpleasant odor.

Cooking:

Advice! Do not leave crackers unattended, as they can quickly burn.

Healthy snack: rye crackers recipe

Instead of chips and other dubious “goodies,” offer healthy cubes of dried rye bread to your children. Here's a classic way to dry crackers in the oven.

Ingredients:

• loaf of rye bread.

Cooking:

How to cook salty "crunchy"?

Diced salted bread cubes is the best “company” to watch your favorite movie. But do not rush to run after them to the store. We will tell you how to make salted crackers in the oven from bread in your own kitchen.

Ingredients:

• baguette or bread - one piece;
• vegetable oil;
• salt - 5 g;
• spices (optional).

Cooking:

DIY delicacy: breadcrumbs in cheese breading

If you have bread (of any grade) and hard cheese at home, then you can treat yourself and your relatives by preparing a real treat - crackers with cheese in the oven. For such a dish, elite Parmesan and ordinary cheeses - Dutch, Russian, are also suitable.

Ingredients:

• bread - 400 g (loaf);
• cheese - from 70 to 100 g;
• vegetable oil - 4 tables. spoons;
• salt - the third part of a teaspoon;
• a mixture of peppers;
• garlic (optional) - 2 cloves.

Cooking:

How to make delicious croutons with garlic: detailed instructions

Cooking at home such goodies is very simple. It will turn out unusually aromatic and piquant, and no synthetic fragrances and flavor enhancers!

Ingredients:

• a loaf of wheat flour (you can - yesterday) - 1/2 pieces;
• garlic - 1 clove;
• ground chili and turmeric powder - one pinch each;
• vegetable oil - 2 tables. spoons;
• paprika and oregano - 1 tea each. spoon.

Cooking:

Greetings to all readers who are interested in this recipe!
In my big family, croutons in various forms are very fond of, both in salads or with soup, or simply without everything. Purchased kirieshki and other similar factory crackers in packs is constantly unprofitable to buy, and there are plenty of harmful additives there. Therefore, I try to make homemade crackers in the oven whenever possible, they are also eaten quickly, but there is no doubt less harm from them, because there are no flavorings or flavor enhancers in their composition. And you can always allocate a little time for their preparation, especially since the time spent is limited to a few minutes.

We proceed to the preparation of crackers and prepare the necessary products for this. And all you need is white bread, salt and your favorite seasonings.

Cut the bread into small cubes. But this is not important and options are possible here. Sometimes I cut bread in thin long strips, especially when I want to gnaw crackers just like that, and not use them to prepare any dish. But I use cubes much more often, because crackers in this form are very convenient to add to salads and soups.

Crackers are always tastier from white bread, but you can take black or gray bread for cooking if you prefer it.

We put the diced cubes in a regular plastic bag, this is necessary in order to distribute evenly added seasonings in the next cooking step.

Now take your favorite seasonings to taste. Today I decided to use the mixture in equal proportions of “hops-suneli” and “seasoning for chicken,” and also add a small amount of salt.
But the tastes of each of us are different, so what kind of seasonings you will take for this recipe is a matter of your personal taste, because someone loves, for example, black pepper or paprika, and someone does not tolerate it. The amount of salt can also be varied as desired.
I take about a tablespoon of seasoning for half a loaf of bread, because it is in this proportion that the taste of the finished dish suits me.

Mix seasonings thoroughly.

Now add the prepared spices to a bag of sliced \u200b\u200bbread.

Now tie

and gently shake the bag so that the condiments are evenly distributed throughout the contents of the bag.
Next, pour the prepared bread with spices on a baking sheet with a thin layer. It is not worth pouring a large amount of bread at a time, because crackers in this case will be fried unevenly.
I do not use any oil in the preparation of crackers, because the oil adds an extra calorie content, but I do not need it at all.

I always try to fill the baking sheet in one layer.

Now we send the pan to the preheated oven to 180 degrees and in a few minutes our crackers will be ready.
This will take about 10-15 minutes, much depends on the operation of a particular oven. The main thing is to carefully monitor so that they do not burn out and do not dry out.
After 10 minutes we take out a baking sheet and delicious homemade crackers without unnecessary chemical additives are ready.

You can immediately use them to make salads, add to soup or crunch just like that.

Just do not cook them for future use in large quantities, because the just cooked crackers are much tastier than those that have been lying for some time.

For a change, you can use different seasonings in the recipe and then every time you have delicious homemade crackers with different tastes on your table.

Bon Appetit everyone!

Time for preparing: PT00H20M 20 min.