Homemade bagel chips are a great way to use up stale bagels. These make for a unique substitute for croutons in Nick Zukin and Michael C. Zusman's "Diet" Salad from their new cookbook, The Artisan Jewish Deli at Home.
Reprinted with permission from The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman. Copyright 2013. Published by Andrews McMeel. All rights reserved. Available wherever books are sold.
- Yield:Makes 40 to 50 chips
- Active time: 10 minutes
- Total time:20-25 minutes
- 2 bagels
- Vegetable oil cooking spray
- Kosher salt
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
Place a bagel flat on a cutting board. Use a serrated bread knife or sharp chef's knife to slice the bagel as thinly as possible from top to bottom. Repeat with the other bagel.
Arrange the slices in a single layer on the prepared baking sheets. Evenly coat the bagel slices with the cooking spray, then turn them over and coat the other side. Lightly sprinkle the bagel slices with salt. Place in the oven and bake until lightly golden brown and beginning to crisp, 8 to 12 minutes. The bagel chips will crisp up more as they cool. Store in an airtight container for up to 1 week.