Garlic and herb bagel chips

    35 min

    This is a fantastic way of making use of stale bagels. Bagels are sliced, brushed with a Parmesan, garlic and herb infused olive oil and baked to perfection. They are salty, crunchy and cheesy. Perfect for party nibbles.

    41 people made this

    Serves: 6 

    • 3 day old bagels
    • 75ml olive oil
    • 2 cloves garlic, finely chopped
    • 1 teaspoon Italian herb seasoning
    • 4 tablespoons freshly grated Parmesan cheese
    • salt and pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 170 C / Gas 3. Lightly grease a baking tray with olive oil.
    2. Slice bagels into 3mm rounds using a serrated knife. Arrange them in a single layer on the greased baking tray. In a small bowl, stir together the olive oil, garlic, Italian herb seasoning and Parmesan cheese. Use a spoon or pastry brush to apply the flavoured olive oil to the bagel slices. If you start to run out of the mixture, you can add a little bit more oil without sacrificing any flavour. Season lightly with salt and pepper.
    3. Bake for 15 to 20 minutes in the preheated oven or until the chips are lightly browned. Remove from the oven and cool. The chips will become crispier as they cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    I have a ball with this recipe, used everything bagels, stirred galic powder, Italian seasoning salt and black pepper into the olive oil and brushed it on the bagels. Then sprinkled with seasame seeds and Parmesean cheese before baking. We were liberal with the oil, which makes this crisp but not dry. Wow. Thanks so much  -  23 Sep 2007  (Review from Allrecipes US | Canada)


    Excellent. Very minorly modified by using everything bagels, garlic powder instead of fresh, and Kosher salt sprinkled over them before baking.  -  20 Apr 2007  (Review from Allrecipes US | Canada)


    These were pretty good little snacks - they were eaten quickly. I used a combo of olive oil and butter, and used sea salt instead of regular salt. I also cooked them longer to make them crunchier. Overall - very good!  -  20 Oct 2006  (Review from Allrecipes US | Canada)