These homemade crackers are so easy to whip up, there will be no need to resort to that box of stale crackers from the supermarket again. Ideal for dips, spreads, cheese or anything else you fancy.
I typically make this with baguettes, but it can be made with any slightly stale bread.
Better results will be achieved with sourdough as the bread is sturdier to begin with.
You can use any amount of bread to make these crackers. If you don't have enough bread initially to warrant turning on the oven, slice the bread and store in the freezer until you require toasts.
These will store for at least a week in an airtight container.
Keep an eye on these towards the end of the cooking time. They can go from light golden to dark and bitter in the blink of an eye.