Salt & Garlic Bagel Chips

Day-old bagels don’t have to become lunch for the squirrels. Slice them thin, brush with a garlic-Parmesan-Italian-herb olive oil, and bake until crisp. You get a big pile of crunchy, flavor-packed chips that beat anything you can buy in a bag.

A serrated knife is essential here. Bagels are dense and slightly chewy, and a straight blade will crush or tear them into lopsided slices. Saw gently with the serrated edge, let the teeth do the work, and aim for ⅛-inch rounds for even crisping.

The oil-and-seasoning brush technique is the crucial step. It’s not just for flavor; the olive oil creates the frying-without-frying effect that transforms stale bread into chip. Brush both sides if you want ultimate crunch, though one side is enough for light snackers.

Kitchen Tips

• Day-old bagels work better than fresh ones. The drier crumb slices cleaner and crisps faster. Fresh bagels have too much moisture and can turn chewy instead of crisp.
• Lay chips in a single layer with space between. Crowding steams the chips soft instead of letting the hot air circulate them crisp.
• Cool completely on a wire rack before storing. Trapped steam in a bag will make the chips soften back up in hours.

Variations

• Swap Italian seasoning for everything bagel seasoning, za’atar, or ranch powder for different flavor profiles.
• Use cinnamon raisin bagels with butter and cinnamon sugar instead of savory for a dessert chip.
• Add a pinch of red pepper flakes or smoked paprika to the oil mixture for a kick.