Bagel chips are one of my favorite snacks to make.
These little guys are easy, healthy, and make such a pretty plate to share with your co-workers, friends, and family. Everytime I bring these into the office, I get multiple people asking me about the recipe. They're soo much better than store-bought bagel chips - worth the effort!
The trick is to slice the bagels as thinly as possible. I use my trusty Kyocera Knife for these bagel chips (and all my slicin' and dicin'). I bought mine while on a trip with my girlfriends to Japan, and it's been one of my best trip purchases to date. These little ceramic knives may not look too menacing, but they are by far the sharpest knives I've ever used - and they stay sharp too! I've had mine for almost two years now, and it's still just as glorious as when I first bought it.
Yesterday, my boss invited us over to her house for a Memorial Day BBQ pool party, so I made a fresh batch of bagel chips to share. Here they are, in all their glory, along with the top secret recipe.
Day-old bagels, refrigerated
Dried basil, salt & pepper
1. Slice bagels as thinly as possible (I try to get 5-6 slices per bagel). I also use day-old bagels / a-few-days-old bagels...the firmness from sitting in the fridge helps with the slicing.
2. Lay out bagel thins in a single layer on foil and drizzle with olive oil, then sprinkle generously with dried basil, salt & pepper.
3. Bake at 350 F degrees for about 10-15 minutes.
4. Let cool and enjoy!
Bagel chips will stay fresh sealed in an airtight ziplock bag or container, for about a week.