Garlic Bagel Chips rock my Casbah. I’m pretty sure just about everyone out there has tried them at one time or another, but it should come as no surprise that the homemade variety -fresh and crisp and hot- from your own oven is THAT much better. That they’re ridiculously simple to make is icing on the cake …Or cream cheese on the bagel, if you will.
There are really only two tricks you need to keep in mind when making your own bagel chips.
Do not eat the bagels you intend to turn into chips. Don’t laugh. I really need this reminder.
Take your time slicing the bagels. Ultimately, the direction you cut the bagel doesn’t matter as much as getting the slices uniformly thin (as much as is possible) and generally the same size.
Here’s the beauty of making them yourself.
Homemade Bagel Chips are crispy without being rock hard. You can salt them as much (yes, please!) or as little as you’d like. You can completely control how much of what kind of bagel you like best; for instance, I a-d-o-r-e dark bagels. I love pumpernickel, rye, and whole wheat. If I can control myself around the fresh bagels, I like to have a higher concentration of those dark bagels for chips than any others. If I can’t (and you can tell from the picture above that I suffered a huge lapse in self-control) then I have more white bagel chips. If you have topped and/or seedy bagels, they work beautifully here. Toss any toppings that fell off of the bagels during slicing into the bowl when you add the salt and they should re-stick by virtue of the oil coating on the bagel slices.
Make more than you think you need.
Believe you me, you’re going to have a heckuva time keeping your hands off of these things when they’re warm from the oven. Be kind to yourself and make a double batch to compensate for what you’re going to inevitably consume while they’re still hot. Why do you want so many around? Here’s a list just to get you started: croutons on salads or soups, topped with a schmear of cream cheese and a little smoked salmon as an appetizer, in place of crackers with a cheese tray, or served plain or with dip as a snack. I’m sure there’s more, but isn’t that enough, really?
- 6 savoury bagels, any variety (I like a mixture of pumpernickel and white bagels, most often of the everything sort.)
- ¼ cup extra virgin olive oil
- ¾ teaspoon fine salt
- ½ teaspoon granulated garlic or garlic powder
- Preheat the oven to 250°F.
- Slice the bagels thinly -no thicker than ⅛ to ¼ of an inch. How you slice them doesn't matter as much as how uniform they are. Take the time to make the slices as close to each other in size as you can. Put the bagel slices in a deep mixing bowl.
- In a small liquid measuring cup, use a fork or small whisk to combine the olive oil and granulated garlic or garlic powder. Drizzle this over the bagel slices and use your hands to toss until the oil is evenly distributed. Scatter the salt over the top and toss again to evenly distribute it.
- Divide the bagel slices between two pans, trying to keep them in a single layer. Bake for 45 minutes, rotating the pans ever 15 minutes, or until crisp but not hard. Remove the pans from the oven and let the chips cool completely on the pans before transferring to a jar or other container with a tight fitting lid.
- These store very well at room temperature in an airtight container for up to 10 days.