Garlic & Sea Salt Bagel Chips Recipe

Preheat and slice

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly oil them. Using a sharp serrated knife, slice each bagel into 1/8- to 1/4-inch thick slices to yield crisp chips (thinner slices = crisper chips). Arrange slices in a single layer on the prepared baking sheets, cut side up.

Make oil mixture

In a small bowl, whisk together the olive oil and melted butter until combined. Stir in the granulated garlic (or garlic powder) and the garlic flakes/minced garlic until evenly distributed.

Brush and season

Using a pastry brush or the back of a spoon, lightly brush each bagel slice with the garlic-oil mixture so each slice has a thin, even coating. Sprinkle the Parmesan (if using) over the slices, then evenly dust with sea salt, black pepper, and dried parsley. Be conservative with sea salt if using flaky finishing salt; you can always add more after baking.

Bake

Place the baking sheets in the preheated oven. Bake for 12–18 minutes, rotating the pans halfway through, until the edges are golden brown and the centers are crisp. Thinner slices will be done sooner — start checking at 10–12 minutes to prevent burning.

Cool and finish

Remove the chips from the oven and let them cool on the baking sheets for 5 minutes; they will crisp further as they cool. Taste one and if desired, sprinkle a tiny additional pinch of sea salt while still warm. Transfer to a wire rack to cool completely before serving or storing in an airtight container.