18 Crunchy Rye Chips Recipes Delicious

Craving a crispy, savory snack that’s anything but ordinary? Look no further than these 18 Crunchy Rye Chips Recipes—packed with bold flavors and satisfying texture! Whether you’re whipping up a quick appetizer, a party-worthy bite, or just treating yourself to a delicious crunch, rye chips are the versatile star you need. Get ready to elevate your snack game—let’s dive in!

Spicy Rye Chips with Smoked Paprika

These Spicy Rye Chips with Smoked Paprika are the crunchy, smoky snack you didn’t know you needed—perfect for game day or a bold appetizer.

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the rye bread slices with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/2 tsp sea salt. Toss again to distribute the spices.
4. Arrange the slices in a single layer on the baking sheet. Bake for 12–15 minutes, flipping halfway, until deeply golden and crisp.

The smoky heat and rye’s earthy depth make these chips dangerously snackable—they’ll disappear before the dip even hits the table.

Tip: For extra kick, add a pinch of crushed red pepper flakes with the spices.

Garlic Parmesan Rye Chips

These crispy, savory rye chips are a game-changer for snack time—loaded with garlicky goodness and nutty Parmesan for an addictive crunch.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried rosemary (crushed)

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the rye bread slices with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 2 tbsp Parmesan, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp rosemary. Toss again to distribute the seasonings.
4. Arrange the slices in a single layer on the baking sheet. Bake for 12–15 minutes, flipping halfway, until golden and crisp.
5. Let cool for 5 minutes—they’ll crisp up even more as they sit!

The rye’s earthy flavor pairs perfectly with the sharp Parmesan and garlic, while the rosemary adds a subtle herbal note. Tip: For extra richness, drizzle with a little melted butter right after baking.

Herb-Infused Rye Chips with Rosemary

These crispy rye chips get a fragrant upgrade with fresh rosemary and a hint of garlic—perfect for snacking or pairing with your favorite dip.

Ingredients:

• 2 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp garlic powder
• 1/2 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp rosemary, and 1 tsp garlic powder.
3. Arrange rye bread slices in a single layer on the baking sheet. Brush both sides evenly with the oil mixture.
4. Sprinkle 1/2 tsp sea salt over the slices. Bake for 12–15 minutes, flipping halfway, until golden and crisp.

The rye’s earthy flavor shines alongside the piney rosemary, while a slow bake ensures an irresistible crunch without burning.

Tip: For extra depth, drizzle the warm chips with a little honey before serving.

Cheesy Rye Chips with Cheddar and Jalapeño

These Cheesy Rye Chips with Cheddar and Jalapeño are the ultimate crunchy, spicy, and savory snack—perfect for game day or late-night munching.

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded sharp cheddar cheese
• 1 jalapeño, thinly sliced (seeds removed for less heat)

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the rye bread slices with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
3. Arrange the slices in a single layer on the baking sheet. Bake for 10 minutes, flip, then bake another 5 minutes until crisp and golden.
4. Sprinkle 1 cup shredded cheddar cheese over the chips, then top with jalapeño slices. Return to the oven for 3–4 minutes until the cheese melts.
5. Let cool slightly before serving—the rye gets extra crunchy as it sits!

Tip: For extra kick, drizzle with hot honey or sprinkle with chili flakes after baking.

Sweet and Salty Rye Chips with Honey Glaze

These sweet and salty rye chips with honey glaze are the addictive snack you didn’t know you needed—crispy, caramelized, and just a little sticky.

• 4 cups thinly sliced rye bread (1/4-inch thick)
• 3 tbsp unsalted butter, melted
• 2 tbsp honey
• 1 tsp flaky sea salt
• 1/2 tsp smoked paprika

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Arrange rye bread slices in a single layer on the sheet. Brush evenly with 3 tbsp melted butter, then drizzle with 2 tbsp honey.
3. Sprinkle with 1 tsp flaky sea salt and 1/2 tsp smoked paprika.
4. Bake for 12–15 minutes, flipping halfway, until edges are deep golden and caramelized.
5. Let cool 5 minutes—the glaze will crisp up as they sit.

The magic here? That honey glaze hardens into a delicate crackle, contrasting the rye’s earthy chew. Serve warm for maximum snap.

Tip: For extra depth, swap smoked paprika with cinnamon or a pinch of cayenne.

Zesty Lemon Pepper Rye Chips

These crispy rye chips pack a punch with bright lemon and bold black pepper—perfect for snacking straight out of the oven or pairing with your favorite dip.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 1/2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the rye bread slices with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp lemon zest, 1 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp garlic powder. Gently toss again to distribute the seasonings.
4. Arrange slices in a single layer on the baking sheets. Bake for 12–15 minutes, flipping halfway, until golden and crisp.
5. Let cool for 5 minutes—they’ll crisp up further as they sit. Serve warm or at room temperature.

The rye’s earthy depth balances the zingy lemon-pepper kick, while baking (not frying) keeps them light yet satisfyingly crunchy.

Tip: For extra tang, spritz baked chips with a little fresh lemon juice before serving.

BBQ-Style Rye Chips with a Smoky Kick

These crispy rye chips are brushed with a bold BBQ glaze and smoked paprika for a snack that’s equal parts crunchy, sweet, and smoky—perfect for game day or late-night munching.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 2 tbsp BBQ sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp BBQ sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt.
3. Arrange rye bread slices in a single layer on the baking sheet. Brush both sides generously with the BBQ mixture.
4. Bake for 12–15 minutes, flipping halfway, until the chips are deep golden and crisp at the edges.
5. Let cool for 5 minutes—they’ll crisp up further as they sit.

The rye’s earthy flavor balances the smoky-sweet glaze, while the double-brush technique ensures every bite is packed with flavor.

Tip: For extra heat, add a pinch of cayenne to the BBQ mix!

Sea Salt and Vinegar Rye Chips

These homemade rye chips pack a crave-worthy punch of tangy vinegar and flaky salt—perfect for snacking straight out of the oven.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/2-inch thick)
• 1/4 cup olive oil
• 3 tbsp malt vinegar (or white vinegar)
• 1 tsp sea salt, plus extra for sprinkling
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the olive oil, malt vinegar, 1 tsp sea salt, and garlic powder. Add the rye bread slices and toss gently until evenly coated.
3. Arrange the slices in a single layer on the baking sheets. Bake for 20–25 minutes, flipping halfway, until deeply golden and crisp.
4. Remove from the oven and immediately sprinkle with extra sea salt while still warm. Let cool completely—they’ll crisp up further as they sit.

The malt vinegar gives these chips a bold, pub-style tang, while the rye bread adds a nutty depth you won’t find in store-bought versions.

Tip: For extra kick, sprinkle with smoked salt or a pinch of cayenne before baking.

Curry-Spiced Rye Chips with Turmeric

These crispy, golden rye chips pack a punch of warm curry and earthy turmeric—perfect for snacking straight from the oven or dunking into your favorite dip.

Ingredients:

• 2 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth.
3. Toss the rye bread slices in the spiced oil mixture until evenly coated, then arrange in a single layer on the baking sheet.
4. Bake for 12–15 minutes, flipping halfway, until the chips are deeply golden and crisp at the edges.

The rye’s nutty flavor balances the bold spices, while the turmeric gives these chips a sunny crunch you’ll crave. Tip: For extra heat, add a pinch of cayenne to the spice mix!

Maple-Glazed Rye Chips with Cinnamon

These crispy rye chips get a cozy upgrade with a sweet maple glaze and a sprinkle of warm cinnamon—perfect for snacking or gifting!

Ingredients:

• 4 cups thinly sliced rye bread (1/4-inch thick)
• 3 tbsp melted butter
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. Arrange rye bread slices in a single layer on the sheet. Brush evenly with 3 tbsp melted butter.
3. Bake for 15 minutes, flip slices, then bake another 10 minutes until lightly golden.
4. In a small bowl, whisk together 2 tbsp maple syrup and 1 tsp cinnamon. Brush over warm chips, sprinkle with 1/4 tsp salt, and return to the oven for 5 minutes until glaze is sticky.
5. Let cool completely—they’ll crisp up as they sit!

The magic here? The rye’s earthy depth balances the glaze’s sweetness, while the salt makes every flavor pop. Tip: For extra crunch, leave the chips uncovered overnight—they’ll stay snappy for days!

Chili-Lime Rye Chips with a Tangy Twist

These zesty rye chips pack a punch of bright lime and smoky chili, with a hint of tangy yogurt to balance the heat—perfect for snacking straight from the oven.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup plain Greek yogurt
• 1 tsp honey

Instructions:

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the rye bread slices with 3 tbsp olive oil, 1 tbsp lime zest, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
3. Arrange the slices in a single layer on the baking sheets. Bake for 12–15 minutes, flipping halfway, until crisp and golden at the edges.
4. While the chips bake, whisk together 1/4 cup Greek yogurt and 1 tsp honey in a small bowl.
5. Serve the warm chips with the tangy yogurt drizzle for dipping or drizzling.

The combo of toasty rye, fiery chili, and cooling yogurt makes these chips addictive—you’ll love the crunch and the kick!

Tip: For extra heat, add a pinch of cayenne to the spice mix.

Rosemary and Olive Oil Rye Chips

These crispy rye chips are infused with fragrant rosemary and rich olive oil—perfect for snacking straight from the oven or pairing with your favorite dip.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 1/4 cup extra-virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the rye bread slices with 1/4 cup olive oil, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Arrange in a single layer on the baking sheets. Bake for 20–25 minutes, flipping halfway, until deeply golden and crisp.
4. Let cool completely—they’ll crisp up further as they sit.

The earthy rye and piney rosemary create a grown-up twist on classic chips, with just the right crunch for scooping hummus or topping soups.

Tip: For extra flavor, rub a peeled garlic clove on the warm chips right after baking.

Spicy Sriracha Rye Chips with a Fiery Finish

These crispy rye chips pack a punch with sriracha’s garlicky heat and a smoky-sweet finish—perfect for snacking straight from the oven.

Ingredients:

• 4 cups thinly sliced rye bread (1/4-inch slices)
• 3 tbsp olive oil
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp sriracha, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp sea salt until smooth.
3. Toss the rye bread slices in the sauce until evenly coated, then arrange in a single layer on the baking sheet.
4. Bake for 12–15 minutes, flipping halfway, until deeply golden and crisp. Let cool 5 minutes—they’ll crisp up further!

The magic here? The honey caramelizes into a sticky glaze, balancing the sriracha’s fire with just the right sweetness.

Tip: For extra heat, sprinkle with cayenne before baking.

Classic Salted Rye Chips with a Crispy Bite

These homemade rye chips are the perfect crunchy snack—lightly salted, irresistibly crisp, and packed with earthy rye flavor.

Ingredients

• 2 cups thinly sliced rye bread (about 1/4-inch thick)
• 2 tbsp olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Arrange the rye bread slices in a single layer on the sheet. Brush both sides evenly with 2 tbsp olive oil.
3. Sprinkle 1/2 tsp flaky sea salt and 1/4 tsp black pepper over the slices.
4. Bake for 12–15 minutes, flipping halfway, until golden and crisp. Let cool completely—they’ll crunch up as they sit!

The magic here? Rye’s nutty depth shines through, and that double-sided olive oil brush guarantees an all-over snap. Tip: For extra flair, sprinkle with caraway seeds before baking.

Tomato Basil Rye Chips with Italian Herbs

These crispy rye chips are bursting with bright tomato and fragrant basil, making them an irresistible snack or appetizer.

Ingredients:

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp tomato paste, 1 tbsp dried basil, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Arrange rye bread slices in a single layer on the baking sheets. Brush both sides generously with the tomato-herb mixture.
4. Bake for 12-15 minutes, flipping halfway, until the chips are deep red and crisp at the edges.
5. Let cool completely on the baking sheets—they’ll crisp up further as they rest.

The tomato paste caramelizes slightly in the oven, giving these chips an addictive sweet-savory depth that pairs perfectly with their herbal crunch.

Tip: For extra freshness, sprinkle with chopped fresh basil right before serving.

Caramelized Onion Rye Chips with a Sweet Edge

These crispy rye chips get a double dose of sweetness from slow-caramelized onions and a touch of maple syrup—perfect for snacking straight off the tray or pairing with your favorite dip.

Ingredients:

• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1 tbsp maple syrup
• 4 slices rye bread (about 1/4-inch thick)
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil and butter in a skillet over medium-low heat. Add onions and 1 tsp salt, stirring occasionally, until deeply golden (about 30 minutes). Stir in maple syrup and cook 2 more minutes. Remove from heat.
2. Preheat oven to 350°F. Cut rye bread into 1-inch triangles and arrange on a baking sheet. Bake for 10 minutes until lightly toasted.
3. Spread caramelized onions evenly over chips. Sprinkle with smoked paprika and black pepper. Return to oven for 8–10 minutes until edges crisp.

The magic here? The rye’s earthiness balances the onions’ jammy sweetness, while a hint of smoke ties it all together. Tip: For extra crunch, let chips cool completely on the baking sheet before serving.

Pumpkin Spice Rye Chips with a Fall Flavor

These crispy rye chips get a cozy upgrade with warm pumpkin spice and a hint of maple—perfect for snacking by the fire or crumbling over soups.

Ingredients:

• 2 cups rye flour
• 1/4 cup pumpkin puree
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 tbsp cold water

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix rye flour, 1 tsp pumpkin pie spice, and 1/2 tsp salt. Add 1/4 cup pumpkin puree, 2 tbsp maple syrup, and 2 tbsp olive oil, stirring until crumbly.
3. Gradually add 2 tbsp cold water, kneading gently until a firm dough forms (add 1 more tsp water if too dry).
4. Roll dough to 1/8-inch thickness on a floured surface. Cut into triangles or squares, then transfer to the baking sheet.
5. Bake for 12–15 minutes until edges are crisp and lightly browned. Cool completely—they’ll crisp up further as they sit.

The rye flour gives these chips a nutty depth, while the pumpkin spice lingers just sweetly enough without overpowering. Tip: For extra crunch, spritz the chips lightly with oil before baking.

Buffalo-Style Rye Chips with a Tangy Heat

These Buffalo-Style Rye Chips with a Tangy Heat are the perfect crunchy, spicy snack for game day or anytime you crave bold flavor with a satisfying crunch.

• 4 cups thinly sliced rye bread (about 1/4-inch thick)
• 3 tbsp unsalted butter, melted
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the melted butter, hot sauce, garlic powder, smoked paprika, onion powder, salt, and cayenne pepper (if using).
3. Toss the rye bread slices in the butter mixture until evenly coated, then arrange them in a single layer on the baking sheet.
4. Bake for 12–15 minutes, flipping halfway, until the chips are golden and crisp.
5. Let cool for 5 minutes—they’ll crisp up even more as they sit.

The smoky paprika and tangy hot sauce create a bold, layered heat that clings to every nook of these crispy rye chips. Serve them with cool ranch or blue cheese dip to balance the spice.

Tip: For extra-deep flavor, brush any leftover butter mixture onto the chips after flipping.

Conclusion

With 18 irresistible rye chip recipes, there’s a crunchy delight for every craving! Whether you’re snacking solo or hosting friends, these recipes are sure to impress. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest so others can enjoy these tasty bites too. Happy munching!