• Champagne and liqueur cocktail with brioche chips (Petrina Tinslay)Source: Petrina Tinslay

A great way to use up any leftover brioche, these chips make a delicious little, sweet and salty something to have with your favorite cocktail.






Skill level

Average: 3.7 (3 votes)


  • leftover brioche
  • drizzle of extra virgin olive oil
  • salt flakes
  • freshly ground black pepper
  • fresh lemon thyme leaves


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Thinly slice the brioche, approximately 2-3 mm thick and place on a lined baking tray, drizzle with extra virgin olive oil and sprinkle with salt flakes and freshly ground black pepper. Bake at 180°C for 10 minutes until golden and crispy. Serve sprinkled with fresh lemon thyme leaves.

the food dept. has served ours with a champagne cocktail. Drizzle a little of your favorite fruit liqueur in the bottom of a champagne glass and top with chilled champagne. Enjoy.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.