Baguette Chips

1 long, thin baguette
1/3 cup extra-virgin olive oil
2 large garlic cloves, crushed under a knife.

Heat olive oil with garlic in small saucepan until small bubbles appear around the edges. Remove from heat and let stand for 10 minutes. Strain the oil, discarding the garlic. Meanwhile, slice baguette into ¼-inch slices and place the slices in a large bowl. Drizzle olive oil over the slices, tossing them well. Spread the slices on a baking sheet. Bake in preheated 400° oven until crisp and golden, 12 to 15 minutes. Cool. Serve with Artichoke and Spinach Dip! :)

For plain crisps, leave out the garlic. (just as good!)

To store, place crisps in a brown paper bag (storing in plastic can make the crisps soggy). Close the bag and store at room temp for up to a day.