Ciabatta bread, Parmesan, basil, olive oil, and sea salt. That’s it.
And don’t use pre-grated or ground Parmesan. Get a block of Parmesan, and grind it in the food processor yourself. You’ll be amazed at the difference it makes.
The Basil in Garlic-Rubbed Ciabatta Crisps
You’ll want to chiffonade the basil. It sounds fancy, but its actually incredibly easy. Here’s how it’s done:
Make These Garlic Rubbed Ciabatta Crisps!
My daughter has loved these crisps for longer than she’s been able to talk. We still make special trips to the grocery store for a loaf of ciabatta for these crisps.
Make these crisps for snacking, a salad, or to complement your main course. You’ll understand why they’re such a staple in our house.
Garlic Rubbed Ciabatta Crisps
- 1 loaf Ciabatta, very thinly sliced
- 3-5 garlic cloves, smashed
- ¾ cup Parmesan, freshly ground, use more Parmesan if desired
- 5-7 basil leaves, chiffonade
- Fleur de sel, to taste
- Olive oil, for drizzling
- Preheat the oven to 375 degrees.
- Lay the slices of bread out on a baking sheet or two. Use however many baking sheets are needed to bake all the bread slices.
Compile the crisps
- Smash the garlic cloves with your knife, and rub the garlic over each slice of bread. The juice from the garlic will flavor the bread perfectly. I usually use one large garlic clove per 2-3 slices of bread.
- Next, drizzle a little bit of olive oil over the top of the bread slices.
- Now sprinkle the ground parmesan over each slice of bread to preference.
- Follow the parmesan with the basil. Place about 3-5 ribbons per slice of bread.
- Now sprinkle each slice of bread with a bit of fleur de sel. This step makes a huge flavor difference, but a little bit goes a long way.
Bake the crisps
- Bake the bread slices, one baking sheet at a time, at 375 degrees for 7-10 minutes, until the parmesan turns golden the basil is dark green. The bread will be just starting to brown.
- Enjoy the garlic crisps alone as a snack, or with soups, salads, or any main course.