While you might think that abolishing snacks from your kitchen will keep you from snacking, I find that to be far from the truth. Instead of sticking your hand into the potato chip bag and then regretting your decision later, keep healthy snacks around so that you don’t eat too much of the wrong thing. Homemade bagel chips are too easy not to make and have handy when those cravings hit.
Bagel chips can be made with day old bagels from your local deli or from bagels you buy in a bag at the grocery store. Cooking times may vary due to which type of bagel you are using, so check the oven often to prevent burning them or having chips that are too crispy to eat.
The great thing plain bagels is you’ve got a blank slate to start with. Build flavors that you enjoy simply by using your favorite spices or sauces. Some I’ve created, recipe below, include simple basil salt chips and Italian style chips with marinara and shredded mozzarella cheese. You can easily spice things up by adding hot sauce or chili powder to your bagel chips or cool things down with pesto or fresh herbs. Go with what you know!
Homemade Bagel Chips
- 4-5 bagels
- Cooking spray
- ½ tsp salt
- ½ tsp dried basil
- ¼ cup marinara sauce
- ¼ cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Using a bread knife, slice the bagels in half and then in half again. You want your slices to be about ¼ inch thick, and so how you slice the bagel might depend on its thickness. You can also slice them in half and then lengthwise.
In a small bowl, mix the salt and dried basil together with a fork. Place the bagel slices on a baking sheet. Spray the slices liberally with cooking spray. Sprinkle half of the bagel slices with the basil salt mixture.
Add about 1 teaspoon of marinara sauce to the remaining bagel slices with a spoon and spread it evenly.
Bake for 10-12 minutes or until bagel slices are lightly browned and crisp. Remove the garlic salt slices from the tray and then sprinkle the shredded cheese on the marinara bagel chips. Bake for 30 seconds or until cheese has melted. Let cool and then store in a sealed container.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post's Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.
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