Tuesday, October 12, 2010
I love when multiple problems can be solved with a single act. To wit: a few weeks ago I attended a soup swap (more on that later), and needed to clear out some freezer space in anticipation of the quarts I was set to receive. It was a tall order, since my freezer is stocked to the gills with who-knows-what (my freezer inventory system is sadly no longer in effect). A significant chunk of freezer real estate was taken up by a bag containing a half dozen or so day-old bagels. And, concurrently, I needed to bring a snack to said soup swap. Hello, bagel chips!
Bagel chips are ridiculously easy to make. The hardest part is thinly slicing the bagels -- next time frozen bagels call out for en-chipping, I'll probably try to slice them up when they're still a bit frozen, so they'll hold together firmly for easy cutting. But beyond the slicing, it's just tossing with some oil, seasoning if desired (I used everything bagels, so I just added a sprinkling of salt, but you can add pressed garlic, chopped rosemary, or whatever sounds delicious), and baking. As an inveterate toast-burner, I erred on the side of well-browned crispness, but you can pull them from the oven whenever they're done to your liking. It's my new favorite way to clean out the freezer.
This is more of a loose guideline than an actual recipe, easily adapted to any amount of leftover bagels you may have in your possession (frozen or otherwise).
bagels, sliced as thinly as possible
seasonings (salt, chopped or pressed garlic, fresh rosemary, etc.)
Preheat the oven to 350 degrees.
Place the bagels in a bowl, and barely coat them with olive oil (If you have one of those olive oil misters or a pastry brush, those work perfectly, but if you're like me, just drizzle with a bit of oil, place another large bowl over the top, shake madly, and repeat as necessary until they're all lightly coated). Toss with any desired seasonings, and turn out onto a cookie sheet(s) in a single layer. Bake, turning once or twice, until they're cooked to your desired level of browning, ~15-25 minutes. They will crisp up further upon cooling.