Bread Crust Karinto Snacks
Following the Japanese virtue of "Mottainai", we do not waste any part of the bread. This is a classic homemade snack in Japan.
Photographed by Takeshi Noguchi
Calorie count is for a piece
Excludes time spent drying.
Ingredients (Makes 20)
- 5 slices' worth crusts from white bread (relatively thin-sliced bread)
- 2 tbsp granulated sugar
- Oil for deep-frying, as needed
Spread out the bread crusts on a strainer or other surface and let sit for half a day to dry out.
Heat oil for deep-frying to 180 °C, then deep-fry the bread crusts for 3 min, until golden brown.
Lifting the bread crusts out of the oil occasionally with cooking chopsticks to expose them to the air will give you a crunchier finished result.
Transfer the fried bread crusts to a paper towel to drain out excess oil. Place the fried bread crusts into a food storage bag with the granulated sugar, and gently shake to coat.