Crisp, crunchy and great for dips, salad toppers or with soup – Crunchy Bagel Chips

     Bagel chips are great! Since we make them ourselves, we control the fat content by using less oil than the commercial products contain. And, we make them with olive oil which makes them healthier, too.
     We were turned on to this recipe when Debbie Howie talked about bagel chips during an interview for my monthly cooking column in the Abilene Reflector-Chronicle. She provided the basic recipe. I’ve added specifics.
     Use any kind of bagel – white holds up best when cutting but the whole grain varieties do provide additional nutritional benefits (they do crumble a bit more when sliced).

Crunchy Bagel Chips    
For every 2 unsliced bagels, use approximately . . .
1 to 2 tablespoons olive oil
A healthy sprinkle of garlic powder, if desired (or experiment with herbs or other seasonings)

1.     Cut bagels into thin (¼”- 3/8”) slices.
Barry begins by cutting the bagel in half crossway, using a serrated knife.
He positions the bagel half in the electric slicer and slices it into thin pieces --
some chips are round and some are oblong (see below).
If you don't have a slicer, simply use a sharp serrated knife.
2.     Combine olive oil and garlic powder in a large bowl. Add bagels and toss.
3.     Arrange on an ungreased baking sheet.
The bagel chips need to be spread out to bake properly.
4.     Bake at 325° for 15 to 20 minutes or until lightly browned. Avoid overbaking as the chips will become too hard!
Browned bagels just out of the oven!
5.     Cool and store in an airtight container.

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