Bagel Chips

I have had two sesame bagels in the freezer for so long, I don't remember why I saved them.  It may have been for tashlich, before they put out a request to bring vegetables instead of bread because it's more environmentally friendly and safer for the birds.  Either that, or for a stuffing I never made.  I also remember thinking I could make breadcrumbs out of them.

Turning stale bread into croutons or chips is very easy.  You just toss or brush the cut slices with oil and toast them in the oven with whatever seasoning you choose to sprinkle on them.  That is, until you try to multitask a pie, don't set a timer, and leave them in about three minutes too long.  These were edible, just quite a bit darker than I had in mind.

1 or 2 day-old bagels
olive oil
seasonings of choice: flake salt, everything seasoning, Italian herbs, etc

1.  Preheat oven to 350º or 325º with convection.  Line a baking sheet with parchment or a silicone mat.

2.  Slice bagel thinly, ideally a quarter inch thick or less, all around the radius.  You can do them the long way too, if you want ovals instead of rounds.

3.  Lightly brush both cut sides with olive oil.  You're looking for a drop or two on each, maybe a total of 2 Tb for this entire project.  Sprinkle with seasonings, if using.  I left mine plain because they were already sesame.

4.  Bake chips 10 minutes, flip, and bake another 10 minutes or until crispy and about three shades less brown than the ones I made.  Allow to cool and set, then serve with soup, salad, or dips.

Yield depends on size and number of bagels

Difficulty level  π