TT National | Crouton Crackers 

| Recipes | Editorial Staff

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

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We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.

Below is the fourth component, created by Dennis Lee of Namu Gaji. See the next step here.

Crouton Crackers

Yield: 2 to 3 cups croutons

  • 1 small loaf country bread

    2 tablespoons extra-virgin olive oil


1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 300°. Set the bread on a cutting board and use a bread knife to slice into paper-thin pieces; it's okay if the slices are irregularly sized.

2. Divide the bread slices between 2 rimmed baking sheets and use a pastry brush to coat both sides with olive oil. Bake until lightly browned around the edges and crisp throughout, about 20 minutes, rotating the pans from the lower rack to the upper rack and vice-versa midway through cooking. Remove from the oven and set aside to cool completely. Store in an airtight container for up to 2 days.

See the Complete Recipe
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