What a Cruel, Cold World!

It occurred to me a few moments ago that I did not post yesterday.


( I feel like I should be quoting a movie or something, but I can’t think of anything clever to say. The Clever Function in my brain is temporarily out of service. )

And, as retribution, here is my recipe for crunchy, munchy, bagel chips!

I’ve used plain and everything bagels. I have not tried cinnamon raisin, or chocolate chip, or jalapeño cheddar, newspaper, etc. The reason for this is that I haven’t bought those ones, and I like to tear into the in the morning, not delicately nom on them with my pinky up.

If you want these to last for about a week, make sure you buy a dozen; Sigot has bought half a dozen, and we go through the chips a few minutes after they come out of the oven.

– A dozen bagels, whatever kind/flavor tickles your fancy!
NOT frozen, preferably at room temperature; if frozen, let them de-thaw COMPLETELY.

– Olive oil

– Kosher salt, or coarse salt, something with sizable chunks; table salt is too small

– A bread knife, one that has nice, sharp teeth; bagels aren’t friends, they’re FOOD.
(If you get that, then imagine me handing you a cookie).

– Cutting board, or a bread board, if you’re *that* fancy.

– Aluminum foil or Parchment Paper

– Large baking sheet, 12×16 or something around those dimensions

Pre-heat the oven to 350 degrees.

Cut the the bagels into quarters, and cut each piece as thin as possible, a little more than an 1/8 of an inch, but less than 1/4 of an inch. If you have a mandolin, then use that, if you want all of the pieces the exact. same. width.

Take a small bowl and fill it where the bottom is solidly covered.

Wet your finger tips with the olive oil, and rub a little on each bagel piece as you place them about 1/4 of an inch apart. Not too much, just barely enough.

Slide sheet into oven, and bake for 5-7 minutes on that side.

After the timer goes off, take the sheet out, and FLIP ALL of the bagel pieces as fast as you can, without burning your fingers. Tongs would be safer, but they slow me down.

Take the kosher salt, and sprinkle over the bagel chips. I did try mixing the olive oil and the salt together, and adding the salt on *after* baking, but neither gave me a nice salt taste.

Pop back into the over for another 5-7 minutes. OH, if they don’t look done, continue to bake at increments of 2-3 minutes until the chips are a little past golden brown. I don’t know what your taste preference is, but if you want crunch or crunch-y of some kind, then they aren’t going to be light brown, or the color they originally were.

Take out of the oven, and if you don’t want them to cool off, them have at them, with hummus, or Nutella, whatever you like!



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