Oven baked Bagel Chips

I hate to see anything go to waste so I was quick to act with the last almost-hard-as-rock everything bagel we had lingering in the fridge!

These bagel chips are so easy to make and very similar to something you would pay $3 or $4 dollars a bag for at the grocery store! And the beauty of making them at home is that you have a variety of flavors at your fingertips! Plus, you can control the amount of oil that goes into them if you make them yourself which is really important to me ๐Ÿ™‚

You can either cut them from top to bottom to produce about 15-20 smaller chips per bagel, or from side to produce 7-10 larger chips.

Oven baked bagel chips

Oven baked bagel chips

Bagel Chips

  • Bagels, whatever flavour you want
  • EV Olive Oil, butter (I used leftover garlic oil from when I roasted garlic YUMM!)
  • Flavours if you want them: dill, garlic, rosemary, Parmesan cheese, sesame seeds, poppy seeds, cinnamon and brown sugar or whatever you like best ๐Ÿ™‚
  1. Preheat oven to 325 degrees and line baking sheet with parchment paper.
  2. Cut bagels to produce small or large chips and lightly coat with oil, butter.
  3. Add flavours of your choice and place on baking sheet in a single layer. Prepare in batches if necessary!
  4. Cook for 7-8 minutes or until golden brown.
  5. They are a nice solid chip so enjoy with hummus or another thick dip!
Oven baked bagel chips

Oven baked bagel chips

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Bruschetta for two

Can’t get over how easy and delicious this bruschetta was to make. I roasted the garlic to give it a full, instead of bitter taste, and a splash of balsamic vinegar REALLY brings all the flavours together. Wish I had fresh basil when I was makingย  this, but it’s still quite good without! I’ve been tempted to buy a tub of bruschetta at the bulk barn lately and I am really glad that I opted to make my own. I can see this becoming a staple around here come the end of the summer when I am overloaded with tomatoes from mum’s garden ๐Ÿ™‚

Bruschetta with a twist

  • 3 plum tomatoes coarsely diced
  • 1/8 cups fresh basil or 1 1/2 tablespoons dried basil
  • 1/8 cups shredded parm. cheese.
  • 2 – 3 cloves garlic, roasted and minced
  • 1/2 tablespoon oil from roasted garlic
  • 1/8 teaspoon fresh ground salt and pepper
  • 1/8 teaspoon dill
  • Splash of good balsamic vinegar
  • Loaf french or Italian bread drizzled with garlic oil, broiled and sliced [I made do with less than superior bread. If you only have sliced bread, lay each down on the counter and with a sharp knife slice from top to bottom to produce very thin slices. Cut in half. 4 slices = 12 pieces of bread]
  • OPTIONAL: Shredded cheese
  1. In a bowl mix together tomatoes, basil, cheese and garlic.
  2. Add in the balsamic vinegar, olive oil, salt, pepper and dill.
  3. Serve on toasted bread slices.
  4. If you enjoy your bruschetta warm, simply spoon mixture onto bread slices, sprinkle with cheese and broil for an additional 1-2 mins.
Roastd garlic, balsamic bruschetta

Roastd garlic, balsamic bruschetta