Homemade Bagel Chips
Crispy, crunchy and salty, these homemade bagel chips are the ultimate snack time winner! Simply slice, bake, and savor every crunchy bite!
Ingredients
- 2 bagels (about 4 cups thinly sliced)
- ⅛ cup olive oil
- 1 teaspoon salt (no need to measure precisely!)
Instructions
- Preheat oven to 350°F.
- Slice bagels into rounds ⅛" or thinner. Arrange on a sheet pan in an even layer.
- Use a pastry brush to lightly brush or dab the top of each bagel slice with olive oil. Don't worry about perfect coverage, just a few dabs of oil per slice is fine.
- Sprinkle the bagel chips with salt and any other seasonings you like.
- Bake for 15-20 minutes, stirring every 5 minutes until the chips are toasted and crisp. Thinner chips will crisp up faster — remove any chips from the pan early if they are fully browned to avoid burning while the remaining chips bake. Let cool completely.
RECIPE NOTES
- If you don't have olive oil or a pastry brush, you can also dab them with olive oil on a paper towel, droplets from the tines of a fork, a squeeze bottle, or even use an olive oil spray to do a light coating on the bagel chips and help the salt stick.
- Homemade bagel chips can be stored in an airtight container at room temperature for up to 4 weeks. As long as the bagel chips were thoroughly dried in the oven and fully cooled before you stored them, they will stay good for a while.
- Moisture = mold developing, so make sure they're cool and completely dried throughout before putting them in an airtight container. And if you see mold, throw them out!