Best 13 Bagel Chips Recipes

SALT AND GARLIC BAGEL CHIPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet with olive oil.
• Slice bagels into 1/8 inch thick rounds using a serrated knife. Arrange them in a single layer on the greased baking sheet. In a small bowl, stir together the olive oil, garlic, Italian seasoning, and Parmesan cheese. Use a spoon or pastry brush to apply the flavored olive oil to the bagel chips. If you start to run out of the mixture, you can add a little bit more oil without sacrificing any flavor. Season the chips lightly with salt and pepper.
• Bake for 15 to 20 minutes in the preheated oven, or until the chips are lightly browned. Remove from the oven and cool. The chips will become crispier as they cool.

CRUNCHY BAGEL CHIPS

Steps:

• Refrigerate bagels for 1 hour. Cut into 1/4-in. slices. Place on an ungreased baking sheet. Combine butter and garlic salt; brush over bagel slices. , Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack. Store in an airtight container.

BAGEL CHIPS

Steps:

• Preheat the oven to 300 degrees F.
• Line 2 baking sheets with parchment paper.
• With a sharp knife, very carefully slice the bagels as thinly as possible, getting 8 to 10 slices per bagel.
• Spread in 1 layer on the prepared sheets.
• Heat the oil in a small saucepan over medium heat.
• When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence.
• Let sit until the garlic perfumes the oil, about 10 minutes.
• Remove the garlic from the oil.
• With a pastry brush, lightly brush the oil on the bagel chips.
• Bake until golden brown.
• Turn and bake on the second side until just crisp, about 5 minutes.
• Remove from the oven and cool on wire racks.

HOMEMADE BAGEL CHIPS WITH CREAMY GARLIC AND VEGETABLE SPREAD

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
• With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
• Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
• With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
• To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
• Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)

SAVORY BAKED BAGEL CHIPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place bagel slices into a large mixing bowl and drizzle with olive oil while tossing lightly; sprinkle bagel slices with garlic powder and toss again. Arrange bagel chips onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes; turn the chips over and bake until chips are crisp and dry, about 10 more minutes.

HOMEMADE BAGEL CHIPS & CREAMY GARLIC & VEGETABLE DIP

Steps:

• Preheat the oven to 300*F. Line 2 baking sheets with parchment paper.
• With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
• Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
• With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
• To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
• Emeril's Essence:.
• Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
• Creamy Garlic and Vegetable Spread:.
• In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
• Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
• Yield: about 1 1/4 cups.

SMOKED SALMON DIP WITH BAGEL CHIPS

Steps:

• In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

MINI BAGEL CHIPS

Steps:

• Preheat the oven to 350 degrees F. Slice the bagels in 4 across the center and place on 2 baking sheets.
• Crush the fennel, mint, oregano, salt and pepper in a mortar and pestle or mini processor. Transfer to a small bowl and add the olive oil and melted butter. Brush the flavored oil and butter mixture onto the bagel pieces.
• Bake until toasted and fragrant, about 8 minutes. Serve with your favorite dip.

BAGEL CHIPS !

Steps:

• 1. Preheat oven to 430 degrees.
• 2. Cut bagels in half crosswise. Cut very thin slices in each half to form chips.
• 3. In a large skillet (or a roast pan), put in the oil, butter garlic powder and salt. Stir while heating to melt the butter.
• 4. Add the sliced bagel chips to the pan. Use a spatula to turn or flip them over and over in the oil/butter mixture to coat them well.
• 5. Quickly place the bagel chips on baking sheets. Place in oven and bake for 8-10 minutes.
• 6. Remove from oven, turn the chips over and drain any oil that may be in the pan. Return to oven for an additional 3-6 minutes. *** (be care not to burn).
• 7. Remove from oven. Place on paper towel lined dish (tray, bowl or pan), to cool completely before putting in zipper bags to store.
• 8. Eat right away.. or set aside for a party! We eat these as is... but they are good with dips or plain cream cheese. *** WARNING! These are so good.... that you can't eat just a few.....

GARLIC & HERB BAGEL CHIPS

Steps:

• Slice bagels diagonally into 1/4" thick slices.
• Coat the inside of a large bowl with garlic, and sprinkle the Italian seasoning over the garlic coating.
• Place the bagel chips in the bowl, and toss gently until the chips are coated with garlic and herbs.
• Sprinkle the cheese over the chips, and again toss gently to coat.
• Coat a baking sheet with olive oil and arrange the chips on the sheet in a single layer.
• Spray the tops very lightly with the cooking spray.
• Bake at 350 for 6 minutes.
• Turn the chips over and bake an additional 5- 8 minutes, or until lightly browned and crisp.
• Cool to room temperature.
• Serve with dips and spreads.

EVERYTHING BAGEL VEGGIE CHIPS

Steps:

• For the veggie chips: Preheat the oven to 400 degrees F. Spray 2 parchment-lined baking sheets with nonstick cooking spray.
• Slice the potatoes crosswise into 1/8-inch rounds using a mandoline or sharp knife. Place the sweet potatoes on one baking sheet and the regular potatoes on the other and spread into an even layer on each. The potatoes can be tightly squeezed into one layer but should not be overlapping. Spray the potatoes with the nonstick spray, making sure you spray each one. Sprinkle the everything season evenly over both baking sheets.
• Bake for 10 minutes, then rotate the baking sheets front to back and top to bottom. Continue to bake until the chips begin to brown and crisp, another 10 to 15 minutes. The sweet and regular potatoes will crisp at different rates. Let the chips cool on the baking sheets for another 5 minutes.
• For the horseradish sauce: While the chips are baking, mix the sour cream, horseradish, Worcestershire, hot sauce and salt in a small bowl. Fold in the scallions.
• Transfer the chips to a serving plate or bowl and serve with the horseradish dipping sauce.

SEASONED BAGEL CHIPS

Steps:

• Position rack in center of oven and preheat 300 degrees. Line a baking sheet with parchment paper or aluminum foil.
• Place bagels on a cutting board. Using a serrated bread knife, slice each bagel to form 1/4 inch slices. If they're not perfect, don't worry; still will be good. Place bagel slices on prepared baking sheet in a single layer.
• In a blender, combine the oil and remaining ingredients and blend until smooth. Using a pastry brush, lightly coat one side of bagel with seasoned oil mixture. (Those silicon brushes work great.).
• Bake slices for 16 to 18 minutes, until golden and crisp.
• Remove pan from oven and transfer to a wire rack to cool.
• Can be made several days in advance, cooled completely, then stored in an airtight container for up to 2 weeks.

CINNAMON BAGEL CHIPS RECIPE

Steps:

• Preheat toaster or conventional oven to 350 cut each bagel horizontally into 4 slices place margarine in microwave safe bowl and microwave 15 seconds lightly coat slices with spray brush with margarine arrange in single layer on pan or sheet combine sugar and cinnamon and sprinkle bake at 350 for 12 minutes or until crisp cool completely on wire rack store air tight can sub cinnamon raisin bagels if desired