Sea Salt & Rosemary Sourdough Crackers

These are what you make when you have a sourdough loaf that's past its best, or when you want something to nibble on that isn't ultra-processed. They're shatteringly crisp, properly savoury, and excellent with a bit of cheese or just on their own.

Why it's gut-friendly: Sourdough is fermented, making it easier to digest. Rosemary is anti-inflammatory. Making your own crackers means no preservatives or additives.

Ingredients (Makes about 20 crackers):

• 200g stale sourdough bread, thinly sliced (as thin as you can manage)
• 3 tbsp olive oil
• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
• ½ tsp flaky sea salt
• Pinch of black pepper

Method:

1. Preheat oven to 150°C (130°C fan) and line two baking trays with parchment.
2. Lay the sourdough slices on the trays in a single layer.
3. In a small bowl, mix the olive oil, rosemary, salt, and pepper.
4. Brush both sides of each bread slice very lightly with the oil mixture. (You don't need to use all of it.)
5. Bake for 15-20 minutes, flipping halfway through, until golden and completely crisp. They will crisp further as they cool.
6. Leave to cool completely on the trays.
7. Store in an airtight container for up to a week.