Bread Chips

This is for all the people out there (like me) who are passionately in love with the $6 a tiny bag Bagel Chips they sell at the store and can't see paying that much.  They taste so similar and so good, you'll be amazed!

Also great for: parties, snacking, dipping, soup eating, etc

Ingredients:
1 loaf of bake-and-serve french baguette (or other type of thin, not totally baked bread.  I LOVE sour dough)
1/2 stick melted butter
1/4 cup olive oil
Salt to taste
Pepper to taste (optional)


Directions:
Preheat your oven to 425 and line two sheet pans with parchment paper.

(Here I have best knife to cut with to worst.)

With a serrated knife, slice your bread as thinly as possible.  The thinner the bread, the more "chip-like" your chips will be and the faster they will cook.

Lay out the slices on the pan.  Some overlap is fine at this stage, just make sure that enough of the bread is showing that each slice will get some of the butter/olive oil mixture.

Mix melted butter with olive oil and drizzle sparingly over the bread slices.  If you have any left over (I usually do) you can put it in a tupperware container and store it at room temperature for about two weeks.

Bake chips for about 5 minutes.  They should still look uncooked.  Spread them out and sprinkle with a bit of salt (WARNING: You won't be able to see the salt on the chips, so be careful how much you're using.  You can always add more, but you can't take it back off) and pepper if you're using it.  Return to the oven and bake in two minute increments, keeping an eye on them, until they're as brown as you want them.

Enjoy!

If you have any left overs, store them in a ziploc or airtight storage container.

A note: Everyone's oven is a little different.  The first time you make your chips, keep a close eye on them for the last bake or they may burn.