Bread chips

Thin slices of bread drizzled with oil and spices and dried until golden and crisp, with a concentrated bready taste, with dips, pates, cream soups and salads.

Bread chips are thin slices of bread (white, rye, ciabatta, baguette) drizzled with oil and spices and dried or baked until golden and crisp, brittle, with a concentrated bready taste and a light hint of garlic, herbs or cheese. They are served with dips, pates, cream soups, salads and cheeses, crumbled as a crunchy topping and eaten as a snack on their own with beer and drinks.

Recipes with this ingredient

Baked pumpkin in Estonian styleEstonian cuisine | Main courses

Baked pumpkin Estonian style is an elegant and simple dish rooted in the traditions of Estonian cuisine, which values natural ingredients and soft, rich flavors. Thin slices of pumpkin baked at high temperatures achieve caramelized tenderness, revealing their natural sweetness. The rose-shaped decoration makes the dish not only tasty but also aesthetically appealing. Crunchy pumpkin seeds, bread chips, and grated hard cheese add textural variety, while pumpkin oil enhances the aroma. This appetizer is perfect as a standalone dish or as a side to meat or fish. The ease of preparation and harmony of flavors make it an excellent choice for a cozy family dinner or festive gathering.

Chilled Beef CarpaccioEstonian cuisine | Appetizers

Chilled beef carpaccio is a refined dish with a rich history rooted in Italian cuisine but also reflected in Estonian gastronomy. Tender, thinly rolled slices of fresh beef harmonize with a rich truffle sauce, peppery arugula, and aromatic parmesan. Crispy bread chips add textural contrast, while a drop of quality olive oil completes the composition. This dish is perfect for connoisseurs of exquisite cuisine—served as an elegant appetizer alongside a glass of good wine. Carpaccio impresses with its airy lightness and richness of flavor nuances, creating an unforgettable gastronomic pleasure.

Venison tartare with juniper berries and beetrootEstonian cuisine | Appetizers

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.