Bagel Chips

Once upon a time I had a crazy obsession with Chex Mix. I managed to go years without buying a single bag. I’m not sure how that happened exactly, I think it started out with me cringing over the high price for such a little bag and it turned into me forgetting. I didn’t even give those lovely bags a glance as I walked down the aisle. Something was most definitely wrong with me.

I finally caved and bought a pretty blue bag of Chex Mix only to be deeply disappointed. Where did the bagel chips go?! It was also seriously lacking in the seasoning department. I always loved the cereal pieces overly coated with seasoning.

So this post isn’t about homemade Chex Mix, but it is about seriously tasty and easy to make bagel chips. I had dip to make and not a single chip insight, enter bagel chips. I love bagel chips. I honestly think my favorite part about homemade chips is that you can flavor them however you please. I’m most definitely going to make these a lot, especially when we have a reason to snack… like say the biggest football game of the year.

I promise I have something special to go with these chips. I could sit and eat these chips as is but sometimes you want a little dip, right? Be sure to stop by later in the week for a delicious dip recipe. In the meantime, check out how to make some seriously easy and snack-able bagel chips below. These would go fantastic with a variety of warm and cold dips, or as is.

Bagel Chips

Ingredients:

2 large bagels, any variety
4 tbsp butter, melted
3 tbsp olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

Directions:

Preheat oven to 350 degrees.

Slice bagels into thin discs. In a small bowl, melt butter with olive oil. Add butter and olive oil to a 9x13 baking dish. Tip and rotate baking dish until entire bottom is coated with butter and oil.

Place bagel slices in baking dish, press down, flip and repeat. Transfer soaked bagel slices to a baking sheet. Repeat process with all bagel slices.

In a small bowl, mix spices and sprinkle over bagel slices.

Bake for 5 minutes. Flip slices. Bake for an additional 5 minutes or until desired crispness is reached.

Cool and serve plain or with your choice of dips. Store in an airtight container.


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21 Responses to “Bagel Chips”

  1. #
    1
    Chris @ TheKeenanCookbook — January 24, 2012 at 8:24 am

    Love bagel chips. Perfect with just about any dip, especially buffalo (hmm…wondering if thats the dip recipe you are going to share. mwah hahah) :)

    • Rachel — January 24th, 2012 @ 8:32 am

      That’s always a possibility. You’ll have to wait to find out. ;)

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    2
    Julie @ Table for Two — January 24, 2012 at 8:38 am

    this is my favorite in chex mixes! they never have enough..so then i just went and bought the bags of those rye chips..but now, i don’t have to cause you, ms. genius, have come up with a great solution :)

  3. #
    3
    amanda @ fake ginger — January 24, 2012 at 8:38 am

    I’ve had a bagel chips recipe bookmarked FOREVER now but never wanted to “waste” a bagel. I need to get over that because these look great!

  4. #
    4
    nicole — January 24, 2012 at 8:41 am

    so you had a few bagels laying around, eh? ha!

    these look great!

    • Rachel — January 24th, 2012 @ 9:20 am

      Perfect solution for the last bunch before they went bad! :)

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    Katrina @ In Katrina's Kitchen — January 24, 2012 at 12:22 pm

    I am sooooo silly. I never ever stopped to think about why these are called *bagel* chips. Duh. Now I muuuust make them!

    • Rachel — January 24th, 2012 @ 12:56 pm

      You really should! They’re so good.

  6. #
    6
    Erin @ Dinners, Dishes, and Desserts — January 24, 2012 at 2:26 pm

    Oh my, can’t wait to make these. I never figured it would be so easy to make bagel chips!

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    Cassie — January 24, 2012 at 6:46 pm

    These are great. They were always the part that I picked out of Chex mix!

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    Cookin' Canuck — January 24, 2012 at 7:02 pm

    These are the perfect little dippers for any sort of creamy dip (and I’m looking forward to the recipe for that lovely dip you’re teasing us with in the top photo).

  9. #
    9
    Tracey — January 24, 2012 at 8:33 pm

    If you can believe it, I’ve never had bagel chips. Totally missing out over here! These look great though, and the perfect thing for dipping!

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    amy @ fearless homemaker — January 25, 2012 at 10:17 am

    yum, i loooove bagel chips. i also used to love chex mix, especially the ‘bold + spicy’ kind, until it got so darn expensive. i’ll definitely be giving these a try, especially because i was planning to try making my own bagels in the next few weeks. homemade bagel chips from homemade bagels = win! =)

  11. #
    11
    Helen @ Helen's. Cooking — January 26, 2012 at 12:08 am

    Lovely!!!! Greet idea! And lots of money saved ! Will visit you for the dip recipe ;)

  12. #
    12
    Lannie — January 26, 2012 at 1:26 pm

    Such a great idea for leftover bagels!

  13. #
    13
    marla — January 26, 2012 at 5:47 pm

    Bagel chips remind me of my childhood, in a great way!

  14. #
    14
    Jenn L @ Peas and Crayons — January 28, 2012 at 10:47 pm

    I cant ever choose between making pita and bagel chips… but i’m starting to think bagel chips are way prettier — at least yours are! =)

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    15
    Cheri | Kitchen Simplicity — January 29, 2012 at 8:54 am

    Love this idea! I’ll definitely be doing this next time I need something to dip. :)

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    Monika — July 2, 2012 at 3:25 pm

    Hey, this is so great! Thanks! I own a café and am annoyed when bagels are left at the end of the day, because I of course won’t serve them the next day. Now I have the perfect “life-extender”! And not only can I serve them in the café, but also as a grab and go mix!

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    17
    Sue — October 5, 2012 at 8:48 pm

    What would you do for left over pumpkin spice bagels??

    • Rachel — October 6th, 2012 @ 9:20 am

      You could cook them in the same manner using just butter, or leave them as is when cooking. As for dip… a maple or pumpkin cream cheese or yogurt mixture might be nice.

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