Transform stale, leftover bagels into a crunchy, savory snack that goes great with both dips and spreads.
After a long day of work, school, or even a workout, a carb-rich snack can be a quick and easy way to replenish your energy. I, for one, often enjoyed a bowl of bagel chips and cream cheese as a kid after school to munch on while I did homework. At the time, they were store-bought because I didn’t yet know how to make them myself. But here we are today, with another craving for bagel chips—and thankfully, I can count on this recipe to come in clutch.
Homemade bagel chips are crisp, crunchy, and very satisfying. All it takes is a couple of stale bagels, olive oil, salt, and Italian seasoning. But don’t feel like you have to stick to that ingredient list! The best part about these chippies is that you can season them however you want—salty, sweet, or even spicy. There’s no limit to how you can turn plain, stale bagels into a medley of mouthwatering flavors.
Keep this recipe handy, and you might just want to let all your bagels go stale so you can turn them into bagel chips! They have the ideal golden brown color, with a baked-to-perfection crunch and flavor. And because they’re great for dunking in dips or sauces, they make the perfect snack for parties. Whether you share these with your loved ones or crunch on them by yourself, bagel chips hardly ever disappoint.
How the humble bagel became famous
Originally, the bagel came from Jewish communities in Germany and Poland. The word “bagel” stems from the Yiddish word beygl, meaning “bracelet” or “ring.” (Funnily enough, I always thought that “bagel” sounded a lot like “bangle!”) Traditionally, these fluffy and chewy rolls are made of yeasted wheat dough that’s molded into a ring shape, quickly boiled in water, and then baked. But today, there are plenty of bagel recipes that only require baking and use various kinds of flour.
Since its conception in the 17th century, the bagel has made its way across the world. My fellow New Yorkers will know that it’s especially popular in the Big Apple, and this is because of Jewish immigrants who arrived in the 19th and 20th centuries. With such a satisfying snack up their sleeves, these folks were able to spread their love for bagels far and wide, and it hasn’t dulled since.
How do I store leftovers?
Leftover bagel chips can be stored in an airtight container at room temperature for up to 1 week. Just make sure they stay dry and cool. Wait until they’ve reached room temperature before placing them in the container to avoid any moisture buildup. Do not freeze or refrigerate these, since doing so would ruin their crunchy texture.
Serving suggestions
There’s nothing better than ending a long, hard-working day with a small bowl of bagel chips and Cream Cheese Dip, Black Bean Dip, or Peanut Butter Dip. But the possibilities don’t end there! Incorporate bagel chips into your breakfast routine (they’re the perfect stand-in for toast) by serving them alongside Cheesy Scrambled Eggs and Easy Sweet Potato Hash Browns. Otherwise, give your family an easy yet decadent lunch or dinner with Chicken Tomato Soup and bagel chips on the side. With so many options, you’ll never be bored!
Ingredients
- 2 plain stale bagels
- 3 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350°F.
- Cut each bagel in half, and then carefully slice the C-shaped halves into thin rounds about 1/8-inch thick. Place the slices in a single layer on a baking sheet lined with parchment.
- Drizzle olive oil evenly over the bagel slices; then gently toss to coat. Sprinkle salt and Italian seasoning on top.
- Bake in the preheated oven for about 15-18 minutes, stirring every 5 minutes until the chips turn golden and crisp. Let cool completely before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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