Homemade Bagel Chips

Homemade bagel chips are one of the tastiest little snacks! Originally a clever way to use up stale bagels, they’ve now become a staple in my house. I add them to smoked salmon platters, dip them in hummus, or spread them with homemade crème fraîche and top them with prosciutto. YUM.

Bagel chips (sometimes called bagel crisps) are thinly sliced bagels tossed in olive oil and baked until crispy. Stale bagels work best because they’re a little bit more dried out, but you can also use fresh bagels if that’s what you have. The beauty of this recipe is that you can customize it to suit your taste. In this version, I used homemade everything bagel seasoning, but you can also use cinnamon sugar, garlic butter, ranch powder, or anything else you like.

One of the best things about bagel chips is their versatility. As I mentioned, you can use them for dipping or add them to charcuterie boards. They’re also a great side for soups (like this Maritime fish chowder) or a crouton replacement in Caesar salad. And if you’ve ever had Chex mix, you know that bagel chips add a great texture and flavor to the mix. I’d love to know if you give them a try!

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Bagels: If you don’t have bagels, you could use a similar type of bread. A dense bread like sourdough would probably work best.
• Everything Bagel Seasoning: If you don’t have this, you could use a different blend like Italian seasoning or garlic salt.
• Olive Oil: You can use any light-flavored neutral oil you like. Canola or avocado oil are good substitutes.

Recipe Variations

Try any of the following for a twist on this homemade bagel chips recipe:

• Cheese: Sprinkle grated Parmesan or shredded cheddar over the bagel slices before baking.
• Cinnamon Sugar: Toss bagel slices with a mixture of cinnamon and sugar.
• Garlic Herb: Mix minced garlic and dried Italian herbs with olive oil before tossing with the bagel slices.
• Pesto: Toss bagel slices with storebought or homemade basil pesto.
• Ranch Powder: Coat bagel slices with ranch seasoning after tossing in olive oil.
• Red Pepper Flakes: Mix chili flakes or cayenne pepper with the olive oil for a spicy kick.
• Rosemary Sea Salt: Add fresh rosemary and sea salt to the olive oil before tossing.
• Smoked Paprika: Add smoked paprika to the olive oil for a light, smoky flavor.
• Sweet Onion: Toss bagel slices with onion powder and a sprinkle of sugar for a sweet-savory combo.
• Truffle: Drizzle truffle oil over the bagel slices before baking.

How To Make Homemade Bagel Chips

STEP 1: Preheat the oven and line a baking sheet with parchment paper. Slice each bagel on a slight angle into thin rounds, about ⅛ to ¼-inch thick.

STEP 2: Place the sliced bagels in a mixing bowl. Drizzle the olive oil over the bagel slices, then use your hands to scoop and toss them with the oil until they are well coated.

STEP 3: Add your choice of seasoning to the bowl. Repeat scooping and tossing with your hands until the seasoning is well distributed.

STEP 4: Spread the bagel slices on the prepared baking sheet. Bake them for 15 minutes, flip them over, and bake them for 10 to 15 minutes more. Cool before storing.

Expert Tips

1. Slice the bagels with a serrated knife. This helps you get thin, even slices that will bake uniformly.
2. Because bagels are round, aim to cut them at a slight angle. This technique will help avoid ending up with one large triangular piece at the end.
3. Watch your bagel chips while they’re in the oven. They can quickly go from perfectly crispy to burnt.

Recipe Notes

• Any bagel can be used for this recipe, but plain bagels are a good starting point if you want to experiment with your own flavoring.
• Allow the chips to cool completely before storing them. They’ll continue to crisp up as they cool.

Storage

• Homemade bagel chips can last up to a week when stored in an airtight zipper-top bag or container. If they lose their crunch, re-crisp them in the oven or an air fryer.

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