Calamity Crouton Crackers

Turn the stale end of a baguette into a jar of crunchy crouton crackers with a shelf life to see you well into the next pandemic, world war or extinction-level weather event. Of course, you won't have any soft cheese to smear on them because all the cows will have been eaten by invading armies or drowned in a biblical flood. But chin-up Old Boy, you can always float your crouton crackers in a bowl of tinned soup (if you've prepped properly) or snack on them straight from the jar.

Ingredients

1/2 stale baguette

1/2 tsp salt

1 tsp onion powder

1 tsp dried sage

3 tbsp olive oil

Method

Preheat your oven to 100 C.

Slice your stale baguette into 5mm-thin disks.

Combine the salt, onion powder, sage and olive oil in a bowl.

Brush your oil mixute on the baguette disks - both sides.

Arrange the disks in a single layer on an oven tray and bake for 1 hour, turning after 30 minutes.

Remove from the oven, and while they're still hot, place them on a couple of layers of absorbent paper towel to soak up any excess oil.

When the crackers are cool, you can store them in an air tight container for months.

Or just live for the moment and smother them in a pungent French Camenbert, while you still can.