Homemade Bagel Chips
Learn how to make homemade bagel chips with this 3-ingredient recipe. Baked to perfection, they're great for dipping or as a crunchy snack! I use everything bagel seasoning in this recipe but you can customize the flavor to anything you want.
Servings: 12 servings
Calories: 138kcal
Equipment
- Small serrated knife
- Measuring cups and spoons or digital kitchen scale
- Large mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 4 plain bagels stale
- ¼ cup olive oil
- 3 tablespoons everything bagel seasoning
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Slice each bagel from top to bottom on a slight angle into thin rounds, about ⅛ to ¼-inch thick.
- Place the sliced bagels into a large bowl. Drizzle the oil over, then use your hands to scoop and toss the bagel slices with the slices are well coated.
- Add your seasoning and repeat scooping and tossing with your hands until it is well distributed.
- Dump the bagel slices onto the prepared baking sheet and spread them into an even layer. Place any extra chips on top of the first layer. Bake in the preheated oven for about 15 minutes, flip the chips over, and bake for another 10 to 15 minutes, or until the chips are lightly browned and crispy. Cool the sheet on a wire rack, then store the chips in an airtight zipper-top bag or container.
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.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 384mg | Potassium: 35mg | Fiber: 1g | Calcium: 6mg | Iron: 1mg