Thing Number Seven - Crispbreads

There has been a packet of flatbead-ish things lying unopened at the back of the cupboard ever since I bought them for 40p because they were going off at midnight (on, presumably, the 13th November, because according to the packet they went off on the 14th).  And there doesn't seem to be anything wrong with them, they aren't mouldy at all.  They must, on the other hand, be somewhat past their best... 

So I thought I'd try turning them into crispbreads, on the basis that crispbreads are supposed to be very dry, so it won't notice if I make them from bread that was dry to start with.

This is not very complicated.

Step 1 - Cut up bread

... into whatever size and shape you think crispbread ought to be.  Just because I happen to be using flatbread, I can't see why this wouldn't work with actual bread; I'd just slice it very thin.

Step 2 - Crisp-ify bread

Stick the bread in the oven on a very, very low heat, just to dry it out.  Straight onto the shelf, no tray.  This shouldn't take terribly long (especially given that the bread was pretty dry to begin with), but don't be tempted to turn the oven up - you don't want to brown (or, indeed, burn) it.  I think I left it for half an hour or so, but I wasn't really counting.  It's done when it snaps and splinters if you try to bend it.

Step 3 - Let it cool down

This shouldn't take long, given it wasn't hot-hot to begin with. 

(I know they don't look very interesting, but they're crispbreads.)

Step 4 - Serving suggestion time...

(For the curious, from left to right: piri-piri hoummus with cherry tomatoes; king prawn with black pepper and squeezy cheese from a tube; and posh giant baked beans with posh red lettuce; aka random stuff from the fridge.)
 
Given the vintage of the bread, I didn't hold out a huge amount of hope for these but they were actually perfectly all right.  I hesitate to be too gushing about them - they are, after all, crispbreads - but they did the job of being a crispy, neutral delivery system for other things without any problems. 

I can't see any reason why these wouldn't keep in the same way as any other crispbread or cracker (which is to say, for a little while if you're careful to seal them up somewhere airtight; and for no time at all if you aren't).