These homemade Buttery Garlic Bread Chips are brushed with plenty of melted butter and minced garlic then baked until crispy and golden brown! They're great for dipping and dangerously addictive - you'll want to make a double batch so you don't run out of chips before you run out of dip!
I made these bread chips over the holidays and they were a huge hit with my sister-in-law. So much so, that when she went home, she messaged me later that she had made them and took them into work to share with her co-workers.
Lately, my family loves to snack on these just as a chip (no dip required!). The last time I made these we topped them with a little brie and sweet chili sauce. The combination of crispy chips, creamy brie, and sweet and spicy chili sauce was heaven!
What Goes Into These Garlic Bread Chips
Making these starts with just four ingredients: a French baguette, real butter, a good amount of garlic, and a sprinkle of pink Himalayan salt. Buy a whole loaf, not just what's leftover from dinner - you'll want every slice once these come out of the oven.
I'm a butter-heavy, garlic-heavy cook, so don't be shy with either one here. If anyone in your house is sensitive to a strong garlic smell, run your stove fan or crack a window while they bake. It's worth it for how good they taste!
How to Make Buttery Garlic Bread Chips
These bake up fast. Slice your baguette thin. Thinner slices crisp faster and are easier to bite through. Melt the butter with fresh minced garlic (30-60 seconds in the microwave does it), then brush it generously over every slice. I use a silicone brush for this since it rinses clean and doesn't hold onto the garlic smell afterward.
Sprinkle the tops with pink Himalayan salt, then bake at 350°F for about 7-10 minutes, until the edges turn golden brown. Full ingredient amounts and timing are in the recipe card below.
My Best Tips for Crispy Chips
- Use a French baguette for the best finger-food sized chip.
- Slice thin - the thinner the slice, the faster and crispier it bakes.
- Don't hold back on the butter and garlic. That's the whole point of this recipe.
Variations and Substitutions
- Swap the baguette for sourdough or ciabatta for a heartier chip.
- Stir grated parmesan or dried parsley into the butter mixture for extra flavor.
- Use olive oil instead of butter for a lighter, more Mediterranean-style chip.
- Add a pinch of red pepper flakes to the butter if you want a little heat.
Storing (and Re-Crisping) Your Bread Chips
These keep well in an airtight container at room temperature for about a week. If they lose any crispness sitting out, pop them back in a 350°F oven for 3-4 minutes and they'll crisp right back up. I don't recommend the microwave for reheating. It turns them soft instead of crunchy.
Serving Suggestions
These are built for dipping. Bring them out with Bacon Cheeseburger Dip or Jalapeno Popper Dip for game day, or spread on Mom's Easy Cheese Ball Recipe. They also hold up well enough to use as a base for bruschetta if you want to dress them up.
Garlic Bread Chips FAQ
Yes. Any sturdy, sliceable bread works, though a baguette gives you that classic thin, crisp shape. Sourdough and ciabatta are good substitutes.
Slicing thin and not overloading the butter helps them crisp instead of going soggy. Let them cool completely before storing. They crisp up more as they cool.
Yes, you really only need bread, butter, and garlic. The salt is optional if you want to keep it to 3 ingredients (or you can use salted butter).
They probably needed a few more minutes in the oven, or the slices were cut too thick. Thinner slices and a fully golden color are what get you that crunch.
If you give these bread chips a try, I'd love to hear how they turned out! Leave a comment and a ⭐⭐⭐⭐⭐ rating below to let me know what you thought. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see how yours turned out.
📖 Recipe
Buttery Garlic Bread Chips
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Ingredients
- 1- lb loaf French baguette thinly sliced
- ½ cup unsalted butter
- 6 large garlic cloves minced
- 1 teaspoon Himilayan Pink Salt
Instructions
- Preheat oven to 350 degrees.
- Thinly slice French Baguette.
- Place bread slices on large cookie sheet.
- Put garlic through garlic press and put in microwave safe dish with butter.
- Microwave 30 - 60 seconds, until butter is melted.
- Brush butter garlic mixture over bread slices with pastry brush.
- Lightly sprinkle buttered bread slices with salt.
- Place in oven and bake 7-10 minutes, until bread crisps are golden brown.
- Store chips in airtight container.
Andrea Hundertmark says
Time and time again I return to this delicious and satisfying recipe. Its just perfect for me!
Kathy says
These were so good! My husband loves them. Cut them thin like she says.
Linda says
What is the shelf life for these?
Shelby Law Ruttan says
Because these are dried, as long as they are kept away from moisture, they can last in an airtight container up to 6 months. Having said that, I have never had them last longer than a week in my home.
Mary Foreman says
Your buttery garlic chips are awesome! I have several friends that want them weekly. They are addictive, though! Love! Love! Love!
Mary B. says
They turned out just right. You were right about slicing them thin. They provided crunch and lots of flavor. I served them with a spaghetti salad, green salad, and pimento cheese. A big hit and I will make them again. Maybe next time I’ll add a little Italian spices.