1 small loaf country bread (I used a rustic french bread loaf)
2 tablespoons extra-virgin olive oil
Adjust two oven racks to the upper-middle and lower-middle positions and preheat the oven to 300°. Using a large cutting board and a bread knife, slice the bread into very thin pieces; it’s okay if the slices are irregularly sized. Divide the bread slices between 2 rimmed baking sheets and use a pastry brush to coat both sides with olive oil. Bake until lightly browned around the edges and crisp throughout, about 20 minutes, rotating the pans from the lower rack to the upper rack and vice versa half way through cooking. Remove from the oven and set aside to cool completely. Can be stored in an airtight container up to 2 days.