Lavash Croutons and Chips (Beer Cnacks)

by Editorial Staff

Rye croutons and lavash chips are great beer snacks or just an addition to first courses.

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Drink

Ingredients

For croutons:

Rye bread – 5 slices
Tomato sauce – 2 tbsp
Garlic – 2 cloves
Olive oil – 2-3 tbsp

For chips:

Armenian lavash – 2 pcs.
Provencal herbs – 1 teaspoon.
Olive oil – 2-3 tbsp

Instructions

Let’s start with croutons. Fry the garlic cloves in olive oil.
Cut dark rye bread into cubes.
Throw away the garlic.
Put the sliced bread into the pan, fry until golden brown.
When the bread is browned, add the tomato sauce or ketchup and mix well. The croutons are ready!
Cooking lavash chips. Cut thin pita bread into squares (it is convenient to cut it with scissors).
On a baking sheet covered with parchment, pour a little olive oil, put chopped pita bread.
Sprinkle with your favorite seasoning. Dry in an oven preheated to 150 degrees for about 1 minutes. The crispy chips are ready!

Help yourself!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.