Name: Bagel Chips
Total time: 50 min
Ingredients: 2 (4- to 5-inch) bagels; 1/4 cup extra-virgin olive oil , divided; 1/4 teaspoon kosher salt , divided

Why This Recipe Works

For savory, crisp bagel chips perfect for digging into our Smoked Salmon Dip (or eating straight out of hand), we developed a simple formula. We simply cut two savory bagels into ¼-inch-thick slices (of varying lengths) and then brushed them with a generous amount of olive oil to ensure that they’d bake up rich and crunchy rather than hard and dry. Then we spread the oiled slices on a baking sheet and baked them in a 350-degree oven until they were wonderfully crisp and golden brown.

Before You Begin

Any type of savory bagel can be used in this recipe. Look for unsliced bagels, which are often available in the bakery section of the grocery store. This recipe can easily be doubled; to do so, divide the slices between two baking sheets and bake one sheet at a time.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Place bagels on cutting board. Using serrated knife, slice bagels vertically, ¼ inch thick (slices will vary in length). Cut any slices that barely hang together in center (from bagel's hole) in half.

Spread slices in single layer on rimmed baking sheet. Brush tops with 2 tablespoons oil and sprinkle with ⅛ teaspoon salt. Flip slices and repeat brushing and sprinkling on second side with remaining 2 tablespoons oil and remaining ⅛ teaspoon salt.

Bake until crisp and light golden brown, 13 to 17 minutes. Let cool on sheet for 5 minutes. Serve. (Chips can be stored in airtight container for up to 3 days.)