Kids don’t eat their bread crusts? Turn them into crust chips! This easy, frugal idea reduces waste and saves money. Kids love them!
Do your children leave the crusts on their plates? Ours do, and rather than toss them, we turned those crusts into a simple, tasty snack: French toast chips. They’re quick to make, economical, reduce waste and—best of all—appeal to picky eaters.
How to Use Bread Crusts to Make French Toast Chips
The technique is the same as making French toast: whisk an egg with a splash of milk, dip the crusts so they soak up the mixture, then fry gently in a little butter or oil until golden. Because the crusts are soaked, softened and flavored, they become much more appealing to kids who usually reject them.
Stale crusts work particularly well since slightly dry bread soaks up the egg mixture without falling apart. If your crusts are very fresh, give them an extra moment in the egg and milk so they absorb enough liquid. Keep an eye on them while frying so they become crisp at the edges and tender inside.
Ingredients (basic)
- Bread crusts from about 6 slices of bread
- 1 egg
- 1/4 cup milk (or a little less if you prefer a thicker coating)
- Butter or neutral oil for frying
Simple Instructions
- Beat the egg and milk together in a shallow bowl until blended.
- Heat a frying pan over medium heat and add a little butter or oil.
- Dip each crust into the egg mixture and let it sit for a minute so it absorbs the egg without disintegrating.
- Fry the crusts in batches until golden and crisp on both sides. Drain briefly on paper towel if you like.
- Serve warm with your chosen topping or dip.
Serving Ideas and Variations
Savory options: Stir grated Parmesan, minced garlic, a pinch of mustard powder or chopped fresh herbs into the egg-and-milk mix before dipping. Serve the chips alongside bacon, grilled tomatoes, sautéed mushrooms, or with a little ketchup for an inexpensive breakfast or snack.
Sweet options: After frying, sprinkle with cinnamon sugar or powdered sugar, or serve with yogurt and fresh fruit. To make cinnamon sugar, mix about 1 teaspoon cinnamon with roughly 1/4 cup sugar—raw or caster sugar work well. A small bowl of yogurt makes a tasty dipping sauce for children.
Other ideas: Try dipping the crusts in a mixture that includes a little vanilla extract for extra flavor, or add a small sprinkle of cocoa or nutmeg for variety. For a crunchy finish, press the soaked crusts lightly into breadcrumbs before frying.
Tips for Success
- Don’t over-soak: let crusts absorb the egg mixture for about a minute so they are soft but still hold together.
- Use medium heat: too hot and the exterior will burn before the center warms through; too cool and fries will be soggy.
- Cook in small batches so the pan stays at an even temperature and pieces don’t overlap.
- Adjust seasoning depending on whether you want sweet or savory chips—salt and pepper for savory; cinnamon and sugar for sweet.
Storage and Reheating
Leftover chips can be stored in an airtight container in the refrigerator for a day or two. Reheat in a low oven or a toaster oven to restore some crispness rather than using the microwave, which will soften them.
This little idea is a handy way to cut waste, stretch food budgets and give kids a fun, crunchy snack that used to be tossed. If your kids usually push crusts aside, try turning them into crust chips—you might be surprised how quickly they disappear.
Other ways to use up bread crusts include making dried breadcrumbs or blending them into crumbs for recipes.
