Recently cook Alamosa showed how she was doing crunches. I suggest you to cook them in my way. I have them 2: water-based and vegetable oil.

Rye-wheat bread (one that is a little sour, is not suitable!) cut into small cubes.

Method 1: water. Bouillon cube (I have the mushroom Maggi) mash, pour into dispenser, add a little water and shake. Sprayed by chopped cubes, stir, add salt.

2 way oil. In the dispenser, pour sunflower oil and sprayed it into cubes, sprinkle with crushed garlic and herbs and gently stir.

And then the total for croutons: put the dishes in the microwave for 3 minutes (the capacity of 900-1000 Wt), and mix again for 3 minutes. Do this 3-4 times. Crackers by the first method is more delicious, crunchy, do not stain the fingers. In the second method, softer, perfect for soups (split pea - add the garlic and greens; mushroom cube and herbs). But they are a bit oily. Very good with peppers (sold dried at banks), with the addition of hot red pepper, and salad croutons peresypaya seasoning for grilled chicken. Crackers 1 method stored in the refrigerator in a glass jar for about 2 weeks, the oil for 3-4 days.