Danish
⭐ Highly Rated
35 minmedium
DanishSnack
Recipe Story
origins & traditionsRugbrødschips are a beloved Danish snack that transforms leftover rye bread into delicious crispy crackers. This traditional recipe showcases the Danish talent for minimizing waste while creating flavorful treats. The dark rye bread is thinly sliced, brushed with butter, and seasoned with coarse sea salt and aromatic caraway seeds before being baked until perfectly crisp. These crackers are a staple in Danish households, often served during hygge moments with cheese, pâté, or smoked fish. The deep, slightly sour flavor of rye combined with the nutty caraway makes these crisps irresistibly addictive. They represent the Danish philosophy of simple, wholesome ingredients elevated through careful preparation. Perfect for everyday snacking, entertaining guests, or packing for picnics, these crisps stay fresh for weeks when stored properly.
Instructions
step by step0/11 done
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Using a sharp bread knife, slice the rye bread as thinly as possible, approximately 1/8 inch thick. The thinner the slices, the crispier the final result.
In a small saucepan over low heat, melt the butter. Remove from heat and let cool slightly.
Arrange the rye bread slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
Using a pastry brush, lightly brush each slice with melted butter on both sides.
In a small bowl, mix together the caraway seeds and coarse sea salt.
Sprinkle the caraway-salt mixture evenly over the buttered bread slices.
Place the baking sheets in the preheated oven and bake for 20-25 minutes, checking frequently after 15 minutes.
The crisps are done when they are completely dry, crispy, and slightly darkened at the edges. They should snap cleanly when broken.
Remove from the oven and let cool completely on the baking sheets. They will continue to crisp up as they cool.
Once completely cool, transfer to an airtight container for storage.
Rugbrødschips - Danish Rye Bread Crisps
4.2 (43)
Traditional Danish rye bread crisps seasoned with sea salt and caraway seeds. These crispy, thin crackers are perfect for snacking or serving with cheese and spreads.
easy
40 min
8 servings
Ingredients
0 of 6 checked
Main Ingredients
- 8 slices bread, dark rye bread, thinly sliced
- 3 tablespoons butter, melted
Seasonings
- 1 1/2 teaspoons salt, coarse sea salt
- 2 teaspoons coriander, caraway seeds (use coriander as substitute)
- 1/4 teaspoons black-pepper, freshly ground (optional)
Optional Additions
- 1 cloves garlic, finely minced (optional)
Chef Tips
expert advice•For the best results, use day-old or slightly stale rye bread as it slices more easily and crisps better than fresh bread.
•If your rye bread is too fresh and soft, you can lightly toast it first or let it sit out uncovered for a few hours to dry slightly.
•Adjust the caraway seeds to your taste - traditional Danish recipes use them generously, but you can reduce the amount if preferred.
•For variation, try adding other Danish seasonings like dried dill, fennel seeds, or a pinch of white pepper.
•These crisps are excellent served with Danish remoulade, liver pâté, pickled herring, or strong cheeses like aged cheddar or blue cheese.
•Watch the crisps carefully during the final minutes of baking as they can burn quickly once they start to darken.
•If making multiple batches, rotate the baking sheets halfway through for even browning.
