Rye Bread Crisps

This is a healthy crisp alternative full of flavour. Goes with any soup.
400 g stale rye bread
Cut the bread into very thin slices. Lay the bread slices on a baking tray covered with a sheet of SAGA Cooking Paper. Bake at 160�C (180�C) for 10 minutes or until crispy. Serve with braised potato goulash.

TOP TIP: To make the bread easier to slice, put it into a freezer until it starts to harden.