Toasted Bagel Chips

Ok, let’s be honest. I really don’t hardly ever eat gluten, but I’ve fallen in love with making these bagel chips for our church’s young married’s group! We meet together every Sunday evening, and it’s such a sweet start to the week! The best part!? We gather together at dinner and all bring something to share. It’s perfect. These bagel chips have been such an easy go-to!!

Just don’t tell anyone you’re using up your umm…old aging bagels and toasting them up into something decadent OR savory. Paired with a fun dip and it’s irresistible!

Sometimes, you can run to your local bakery, or to Panera and get their day olds, and they are PERFECT for these! :) I scored these cranberry bagels that were oh my gosh…incredible. I made a simple pumpkin greek yogurt dip and I was a goner. AHH. I’ll share the recipe below for that, too! Easy peasy.

If you have a bunch of plain bagels too, just slice them up and serve them with hummus. It’s like a totally non-mediterranean pita. HA!

I hope you guys give these a try! They’re perfect for if you’re having friends over for coffee and need a quick snack to share. They stay fresh in an airtight container for a few days! Scroll to the bottom for several recipes! :)

 

Bagel Chips // sweet variation // make as much as you need, if you have more bagels, just double or triple!

4-6 bagels (cinnamon raisin, blueberry, cranberry, etc.)

1/2 cup honey, warmed

1/4 cup coconut oil, melted

Whisk these two together until combined!

cinnamon + sugar, to coat

Lay the bagel flat on the cutting board and just slice it into strips, around 1/4 inch thick. lay them flat on a greased cookie sheet and drizzle both sides with the honey + coconut oil mixture! Before placing in the oven, toss them with the cinnamon + sugar. Place in 425 degree oven and just watch them until they start to get crispy and flip over, so both sides get toasted + dried out :)

 

Bagel Chips // savory variation

4-6 bagels (plain, onion, garlic, etc.)

3/4 cup extra virgin olive oil

2 TBS fresh chopped rosemary

3 cloves garlic, minced

salt + pepper

Whisk rosemary, garlic and oil together with salt and pepper. Coat the sliced bagels with the oil mixture and bake in a 425 degree oven and flip them so both sides get toasted like a crostini! Serve with a balsamic glaze + mozarella cheese with fresh tomato and basil (like a caprese crostini!), or just dip them in hummus…or just eat them plain. YUM.

 

Pumpkin Yogurt Dip // sweet dip

1 cup plain greek yogurt

2 TBS maple syrup

2/3 cup pumpkin puree

1/2 tsp freshly grated nutmeg

1 tsp cinnamon

Mix all together and dip your warm, crunchy, sweet bagel chips in….and oooohhhh it’s GOOD!