I enjoy bagels, but only when they're fresh. If they start getting old, or if they've been frozen, the texture loses a lot of integrity, leaving me with no desire to eat them. So when there's a whole dozen on hand, past the point when I'll eat them by themselves, I feel the need to get a little creative.
Making bagel chips is the prime way to use the leftover bagels, transforming them into a snack that I will eat. Plain or savory bagels are great to serve with a fresh dip, like this delicious hummus-like Rosemary-Lemon White Bean dip from Mark Bittman. My favorite bagel, rosemary olive oil, is an especially good pair for this dip. Sweeter bagels, like cinnamon raisin, are great with a little peanut butter. (For sweeter bagels, use melted butter instead of olive oil, and hold the salt). Either way, bagel chips are easy to make and even easier to eat.
Bagel Chips
bagels, as many as you have on hand
olive oil
kosher or sea salt
Preheat oven to 300°. Slice bagels into 1/8-inch pieces, making sure they a consistant thickness. Brush one side of each slice and lay on a baking sheet. Sprinkle with salt. Bake for 20-25 minutes, until chips are brown and no longer soft to the touch. Cool on a wire cooling rack before serving.
No comments:
Post a Comment