Make Subway Crunchies At Home

Remember those crispy bits that make Subway sandwiches extra special? After countless requests from my blog readers, I spent weeks in my kitchen perfecting these addictive little crunchy toppings. Now they're a staple in my pantry - and once you try them, they'll become yours too.

Why This Recipe Works

Making these at home changed everything for me. The fresh-baked aroma fills my kitchen, and the taste? So much better than store-bought. My family snacks on them straight from the container, and they've become my secret weapon for jazzing up soups and salads. Plus, they're surprisingly simple to make with ingredients you probably already have.

The Ingredients

• For the Base:
• 2 cups regular flour
• ½ cup warm tap water
• 2 tablespoons olive oil
• 1 teaspoon salt (I use kosher)
• My Favorite Seasoning Mix:
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon black pepper
• Optional: a pinch of chili flakes

Making the Magic Happen

Start by mixing flour and salt in a big bowl. Pour in the oil and warm water gradually - you'll need to feel the dough to know when it's right. Get your hands in there and mix until everything comes together. The dough should feel soft but not sticky. Knead it on your counter for about 5 minutes until it feels smooth and stretchy.

Rolling Out

Divide your rested dough into two pieces - it's easier to work with smaller portions. Dust your counter with just enough flour to prevent sticking. Now comes the important part: roll that dough whisper-thin. You should almost be able to see through it. My grandmother taught me to check by holding my hand under the dough - if you can see a shadow, keep rolling!

Cutting and Shaping

I like using a pizza cutter to create small, rough squares. Don't stress about making them perfect - those irregular shapes add character. A tip from my kitchen: smaller pieces crisp up better than larger ones. Aim for about an inch squares, but honestly, I just eyeball it.

Into the Oven

Line your baking sheets with parchment - these little guys love to stick. Arrange your pieces with a bit of space between them. Before they go in, I brush them very lightly with olive oil and sprinkle on extra seasoning. Watch them like a hawk - they go from perfect to too brown in seconds. Mine usually take 12-14 minutes, but every oven's different.

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My Favorite Ways to Use Them

• Creamy tomato soup for extra crunch
• Garden salads instead of croutons
• Baked mac and cheese for a crispy top
• Roasted vegetables for texture contrast

Storing Your Crunchies

Here's the trick to keeping them crunchy: wait until they're completely cool before storing. Use a container with a tight-fitting lid - any moisture will make them soft. They'll stay crispy for about a week, but in my house, they rarely last that long!

Making Them Your Own

• Italian Style: Add grated parmesan and extra oregano
• Spicy Version: Double the black pepper and add cayenne
• Everything Version: Top with everything bagel seasoning before baking
• Ranch Style: Mix in powdered ranch seasoning (my kids' favorite)

I hope these crispy bits bring as much joy to your kitchen as they do to mine. Remember, cooking is about experimenting and finding what works for you. Don't be afraid to play with the seasonings and make them your own!

Frequently Asked Questions

→ What kind of bread works best for making crunchies?

Italian or French bread works best, preferably day-old bread that's slightly dried out. This helps create a better crunch when baked.

→ How long do homemade crunchies stay fresh?

When stored in an airtight container at room temperature, homemade crunchies stay fresh and crunchy for up to two weeks.

→ Can I add different seasonings?

Yes, you can customize the seasonings with Italian herbs, garlic powder, onion powder, or your favorite spice blend.

→ Why are my crunchies not crispy enough?

Make sure to bake them until golden brown and let them cool completely. They'll continue to crisp up as they cool.

→ What can I use these crunchies on?

Use them on sandwiches, salads, soups, or as a crunchy topping for pasta dishes and casseroles.