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1
Preheat oven to 400 F. Carefully and thinly slice the bagels.
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2
The slices dont have to be perfect.
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3
Variation in the thickness, shape and size is what makes bagel chips so much fun to snack on.
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4
In a bowl or a gallon size zip topped bag toss olive oil with the bagel pieces.
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5
Take your time and evenly coat the pieces as well as you can.
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Not all of the pieces will be entirely covered with olive oil.
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7
Mix the spices and sprinkle into the bag.
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8
Seal the bag and shake to cover the bagel pieces with spices.
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9
The spices I used are really just a starting point.
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10
You can flavor your bagel chips with any spices you like.
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11
You could add some ground pepper flakes or a small amount of cayenne pepper if you like things spicy.
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12
This is one of those recipes you can change up depending on what flavors you feel like having.
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13
Spread the pieces on a large baking sheet in a single layer.
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14
Bake for 7 minutes in a 400 F oven.
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15
Remove bagel chips from the baking pan and cool on a cooling rack.
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16
This will keep your chips crispy.
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17
Store in an airtight container.
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18
This recipe is great for using up bagels that have gone a little stale.
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19
For the cucumber dill dip:
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20
Peel, cut in half and seed 1/2 the cucumber scraping a teaspoon down the center to remove the seeds.
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Dice it into small pieces.
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22
Save the other half for another use.
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23
Finely chop the fresh dill.
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24
If you dont have any fresh dill handy you can use dry dill weed instead.
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25
You may have to adjust the measurements.
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26
If you use dry, add 1/4 teaspoon of dry dill weed to start with.
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27
Then add more if needed.
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28
Add the softened cream cheese, cucumber and dill into a small bowl and mix together.
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29
Salt and pepper to taste.
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30
Chill for at least 2 hours before serving.
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31
Overnight is best.
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32
When ready to serve mix well and taste in case you need to make any adjustments to the spices.
