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I’m working on a recipe for some super seedy bagels and let’s just say my first batch turned out a little on the dense side. They were totally edible, just not your optimal bagel experience. After a few days it became evident these babies were clearly being avoided, so on to plan B…bagel chips. This hardly qualifies as a recipe but this is what you do:

Slice your bagels as thin as you can, between 1/4 and 1/8 of an inch

Spread them in a single layer on a lightly greased cookie sheet

Drizzle with olive oil and sprinkle with garlic powder and paprika (or whatever you want really)

Bake in a 350 degree oven for 10 minutes, flip them over and bake for another 10 minutes

Voila! Bagel chips!

I would venture to guess that a botched batch (or a perfectly good one for that matter) of, say, cinnamon raisin bagels sprinkled with a little cinnamon and sugar would turn out nicely also.

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