Garlic bagel chips are one of those snacks that everyone remembers — and the homemade version is far superior. Fresh from the oven they’re crisp, warm, and full of garlic flavor. Best of all, they’re incredibly simple to prepare.
Two small things make all the difference when you make bagel chips at home:
- Resist the urge to eat the bagels before you slice them. It’s easy to forget but important if you want chips.
- Slice carefully. The exact direction of the cut isn’t critical, but aim for uniform, thin slices so they crisp evenly. Try for about 1/8 to 1/4 inch thickness if possible.
Why make them yourself
Homemade bagel chips stay crisp without becoming rock-hard. You control the salt level, the type of bagel, and any toppings. Darker bagels like pumpernickel, rye, or whole wheat add more depth; everything or seeded bagels provide extra texture. If any seeds or toppings fall off while slicing, toss them back in with the slices when you add the oil — they’ll adhere again after baking.
Make extra
These chips are addictive when warm. Plan to double the recipe if you want some left over for salads, soups, appetizers, or to serve with dips and cheese. They work as quick croutons, a substitute for crackers, or simply as a salty snack with cream cheese and smoked salmon for a simple party bite.
Garlic Bagel Chips | Make Ahead Mondays
Rebecca Lindamood
10 minutes
45 minutes
Ingredients
- 6 savoury bagels A mix like pumpernickel and plain or everything bagels works nicely
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon fine salt
- 1/2 teaspoon granulated garlic or garlic powder
Instructions
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Preheat the oven to 250°F (about 120°C).
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Slice the bagels thinly, aiming for uniform pieces roughly 1/8 to 1/4 inch thick. Place the slices in a deep mixing bowl.
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Whisk the olive oil and granulated garlic together in a small liquid measuring cup. Drizzle the mixture over the bagel slices and toss by hand until all slices are evenly coated. Sprinkle the salt over the slices and toss again to distribute it evenly.
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Arrange the slices in a single layer on two baking sheets. Bake for about 45 minutes, rotating the pans every 15 minutes, until the chips are crisp but not over-browned or rock hard. Let them cool completely on the pans before transferring to an airtight container.
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Store at room temperature in a sealed container for up to 10 days.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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