How does a homemade bagel chip taste? Crispy, hearty and packed full of more flavor than anything you'll ever find at the store. Homemade bagel chips are also less expensive and potentially healthier because you control the amount of salt and oil. And the seasoning options are endless. Add a dash of cayenne pepper for added kick, or try a sweet version by substituting our savory suggestions here with cinnamon and sugar.
You'll see two methods below: one's quick and delicious while the second takes a few more minutes but the results are even tastier. Both make a perfect party platter or tasty snack to enjoy all week long.
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Things You'll Need
2 plain bagels
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon fine salt
1 spring rosemary
Method One
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Using a serrated knife, slice the bagels into pieces, about 1/4 inch thick. Try to keep them as uniform in size as possible.
Tip
It might be easier to quarter your bagel in order to get the right angles.
Step 2
Combine the salt and garlic powder with your olive oil and stir.
Step 3
Assemble the sliced bagel pieces on a large ungreased baking sheet. (Two sliced bagels should just fit on a half-sheet baking pan, or a regular cookie sheet.) Pour the oil mixture right onto the bagel chips. Working quickly, use your hands to spread the oil onto each piece.
Step 4
Spread the bagel pieces evenly on the baking sheet at place the rosemary in the center. (Its aroma will lightly flavor the whole pan.)
Step 5
Roast in the oven at 350 degrees for 15 to 17 minutes.
Method Two
Step 1
Arrange your bagel pieces on an ungreased baking sheet. Two bagels should fill an entire half-sheet baking pan (or a regular cookie sheet).
Step 2
Finely chop the rosemary and combine it with the garlic, salt and oil.
Step 3
Use a pastry brush to spread the oil mixture on both sides of every slice.
Step 4
Bake at 350 degrees F for 15 to 17 minutes, or until browned on the edges.
Serve immediately or store in an airtight container for one week.
