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Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

These delicate baguette crisps lend crunch to our <a href="/recipes/salmon-bites">Salmon Bites</a> and <a href="/recipes/salmon-tartare">Salmon Tartare</a>.To get a perfectly flat, perfectly browned, and perfectly crispy baguette crisp, freeze the bread first to firm it, then slice and cook the crisps between two baking sheets. The sandwich effect promotes even cooking, so the finished crisps have a consistent golden-brown color and a uniform crunch. The weight of the top baking sheet also prevents heat warping. Voilà!HINT: If you’re planning on using these to scoop tartare into your mouth, cut them a little thicker than we recommend in the recipe. If you just want to break them and use as a garnish, carry on.

Baguette Crisps