Garlic bread chips are thin, crispy slices of baguette or sourdough, brushed with garlic butter and baked until golden and shatteringly crunchy. They deliver all the flavor of classic garlic bread in a dippable, snackable form that holds up to hummus, marinara, or your favorite dip. This recipe works because it uses a simple garlic-butter brush and a low-and-slow bake to remove moisture, ensuring every chip is uniformly crisp without burning.
Ingredients
- 1 baguette (about 12 oz / 340 g), or a 14-inch (35 cm) sourdough loaf
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 4 cloves garlic, minced (about 1 tbsp / 12 g)
- 1/4 cup (60 ml) olive oil
- 1/2 tsp (2 g) salt, plus more for sprinkling
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped (optional, for garnish)
Instructions
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
- Slice the baguette or sourdough into thin rounds, about 1/4-inch (6 mm) thick. You should get roughly 40–50 slices. If the loaf is very wide, cut the slices in half to make smaller chips.
- In a small bowl, combine the melted butter, minced garlic, olive oil, salt, and pepper. Stir well to distribute the garlic.
- Using a pastry brush, coat both sides of each bread slice with the garlic butter mixture. Place the slices in a single layer on the prepared baking sheets. If you run out of butter, make a quick extra batch using equal parts melted butter and olive oil.
- Bake for 10 minutes. Flip each chip with tongs, then continue baking for 10–15 minutes more, until the chips are golden brown and crisp. The edges should be lightly browned but not burnt. If your oven has hot spots, rotate the pans halfway through.
- Remove from the oven and immediately sprinkle with a pinch of flaky salt and the chopped parsley, if using. Let cool completely on the baking sheets—they will crisp up further as they cool.
Tips
- Use day-old bread: Slightly stale bread dries out faster and yields crispier chips. Fresh bread works too, but you may need to add 2–3 minutes of baking time.
- Don’t skip the flip: Flipping ensures even browning and prevents the bottom from burning while the top stays soft.
- Watch the garlic: Minced garlic can burn and turn bitter. If you prefer a milder flavor, use garlic powder (1 tsp / 3 g) instead of fresh, or infuse the melted butter with a halved garlic clove for 10 minutes, then remove it.
- Make them ahead: You can slice and brush the bread up to 2 hours in advance; keep the trays in the fridge until ready to bake.
Serving Suggestions
Serve these chips warm or at room temperature alongside a bowl of marinara sauce, creamy spinach dip, hummus, or tzatziki. They also make a fantastic topping for soups and salads—just crush a few over the bowl for added crunch. For a party, arrange them on a platter with a variety of dips and let guests help themselves.
Variations
- Cheesy garlic chips: Sprinkle 1/4 cup (25 g) grated Parmesan or pecorino over the chips during the last 5 minutes of baking.
- Herb-infused: Add 1 tsp (2 g) dried oregano or thyme to the butter mixture, or use fresh rosemary (1 tbsp / 2 g) finely chopped.
- Spicy kick: Stir in 1/4 tsp (0.5 g) red pepper flakes or a pinch of cayenne with the salt.
- Gluten-free: Use a gluten-free baguette or a sturdy gluten-free sourdough. The baking time may be slightly shorter, so check at 15 minutes.
Storage and Reheating
Store leftover chips in an airtight container at room temperature for up to 3 days. They will lose some crispness but can be revived in a 300°F (150°C) oven for 5–7 minutes. Do not refrigerate, as moisture will make them soggy. If you need to keep them longer, freeze the baked chips in a zip-top bag for up to 1 month; reheat directly from frozen at 300°F (150°C) for 8–10 minutes.
Frequently Asked Questions
Can I use regular sandwich bread instead of a baguette? Yes, but the chips will be thinner and more delicate. Cut the bread into 1/4-inch (6 mm) slices and reduce the baking time to 10–12 minutes total. They are best eaten the same day.
Why are my chips soft in the middle? This usually happens if the slices are too thick (over 1/2 inch / 1 cm) or if the oven temperature is too low. Make sure you slice thinly and bake at 325°F (163°C) or higher—if your oven runs cool, increase to 350°F (177°C) and watch closely.
Can I use olive oil instead of butter? Absolutely. Replace the butter with 1/2 cup (120 ml) olive oil, and add a pinch of salt to compensate for the lack of butter’s natural saltiness. The chips will be slightly less rich but still crisp and delicious.
How do I prevent the garlic from burning? The key is to bake at a moderate temperature (325°F / 163°C) and not to over-mince the garlic. Large pieces burn faster; a fine mince distributes heat better. Also, avoid placing the chips too close to the top heating element.
Can I make these in an air fryer? Yes. Preheat the air fryer to 300°F (150°C) and arrange the chips in a single layer (work in batches). Cook for 5–6 minutes, flipping halfway, until golden and crisp. Watch them closely—air fryers vary in intensity.
Are these chips safe for people with a garlic allergy? No, the recipe contains garlic. For a garlic-free version, omit the garlic and increase the salt slightly, or use a pinch of asafoetida (hing) for a similar savory note—though it changes the flavor profile.
Related
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- Best Japanese Cheesecake Melbourne: Top Picks
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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