Shatter-Crisp Everything Bagel Chips with Garlic-Herb Butter

By Sprig Originals ✓ · cooked up in Sprig

Day-old bagels get chilled firm, sliced tissue-thin, brushed with garlic-herb butter and showered with a homemade everything blend, then baked low and slow until they snap like a cracker. They cost a fraction of the bagged deli version, taste twice as toasty, and are engineered for scooping dip without a single broken chip.

Ingredients

• 3 day-old plain or sesame bagels (about 4 oz each)
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, finely grated
• 1 tsp finely chopped fresh dill or 1/2 tsp dried
• 1/2 tsp kosher salt

• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds (or more white)
• 2 tsp poppy seeds
• 2 tsp dried minced garlic
• 2 tsp dried minced onion
• 3/4 tsp flaky sea salt, lightly crushed

• 6 oz cream cheese, softened
• 3 tbsp sour cream
• 3 scallions, thinly sliced
• 1 tsp fresh lemon juice
• kosher salt and black pepper, to taste

Instructions

1. Put the bagels in the freezer for 15 to 20 minutes. Firm, cold bagels slice cleanly and thinly; fresh soft ones tear and bake into chewy shards.
2. Heat the oven to 325°F and set two racks in the upper-middle and lower-middle positions. Line two rimmed baking sheets with parchment.
3. Stir together all the everything seasoning ingredients in a small bowl and set aside.
4. Melt the butter in a small saucepan or microwave, then stir in the olive oil, grated garlic, dill, and 1/2 tsp kosher salt. Let it sit 5 minutes so the garlic perfumes the fat.
5. Stand a chilled bagel on the cut side and slice it vertically into rounds about 1/8 inch thick using a long serrated knife and a gentle sawing motion — no pressing down. Aim for 10 to 12 slices per bagel; discard any piece thicker than 1/4 inch or re-slice it. A mandoline set to 1/8 inch also works if the bagel is very firm.
6. Lay the slices in a single layer on the baking sheets, not touching. Brush the tops with the garlic-herb butter, using it all, then sprinkle generously with the everything seasoning while the butter is still wet so it sticks.
7. Bake 10 minutes, then flip every chip with tongs, swap the pans between racks, and bake 8 to 12 minutes more, until the chips are golden brown at the edges and feel dry and rigid when you tap the center. Thinner slices may be done at 15 minutes total — pull them early and let the rest keep going.
8. Slide the parchment and chips onto a wire rack and cool completely, 10 minutes. They crisp as they cool; a chip that seems slightly bendy while hot will usually snap once cool. If any stay soft, return them to the oven for 3 to 4 minutes.
9. For the dip, mash the cream cheese with the sour cream until smooth, then fold in the scallions and lemon juice and season with salt and plenty of black pepper. Serve the chips warm or at room temperature alongside.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem