October 25, 2022 1 Comment
This recipe for homemade bagel chips is an easy and delicious way to use up extra bagels. The addition of Dukkah, which is a Middle Eastern blend of herbs, seeds and spices, provides a savory, earth flavor. These chips are so much better than what you can buy in the store!
Note: The bagels are easier to cut thinly and evenly when they are firm, so this recipe works best with frozen bagels that you let partially defrost or stale bagels.
Recipe and photos by Oakland's Poppy Bagels.
Makes 3-4 snack portions
If working with frozen bagels, remove them from the freezer and allow them to defrost on the counter for 10-15 minutes so they are just soft enough to cut through.
Preheat the oven to 300F. Take a very sharp, serrated knife and begin cutting the bagels into thin round coins (the opposite way that you would normally cut a bagel!) The chips should be as thin as you can make them, about ⅛ inch if you can. The thinner the chip, the crunchier it turns out. Don’t worry if your bagel rounds aren’t identical.
Put the bagel slices in a bowl, drizzle 1 tablespoon of the olive oil and then toss. Drizzle the second tablespoon of olive oil and toss again. It’s okay if some pieces have more oil on them than others. Now sprinkle the 1 tablespoon of Dukkah and pinch of salt over the slices, tossing them once more. Spread the slices in a single layer on a baking sheet and evenly dust with the remaining teaspoon of Dukkah.
Bake for 12 minutes. Take the chips out, flip them and cook for another 10-15 minutes, checking the chips every five minutes and taking them out when they are lightly browned and crisp. Enjoy alone or with your favorite dip!
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