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Bagel chips are made by slicing bagels thinly, then baking or frying those slices until they’re crispy and golden.
It’s a simple process that transforms a chewy, doughy bagel into a crunchy, snackable chip that’s perfect for dipping.
When you’re wondering how are bagel chips made, the answer really comes down to a few key steps: slicing, seasoning, and baking.
Whether you’re making them at home or buying them from a store, the core method stays the same, though the details can vary.
In this post, we’ll break down exactly how are bagel chips made, what makes them different from regular bagels, and how you can make your own batch in your kitchen.
Let’s dig into the crispy, crunchy world of bagel chips and see what goes into every single bite.
How Are Bagel Chips Made: The Basic Process
The basic process of how bagel chips are made starts with a fresh or day-old bagel.
You don’t need a fancy machine or special equipment, just a sharp knife and an oven.
The first step is to slice the bagel as thinly as possible, usually about an eighth to a quarter of an inch thick.
Thin slices are essential because they dry out evenly and become uniformly crispy without burning.
Once sliced, the pieces are arranged on a baking sheet in a single layer so they don’t overlap.
Then comes the seasoning step, where you brush each slice with oil and sprinkle on your favorite flavors.
Finally, the slices go into the oven at a low temperature, often around 300°F to 325°F, for about 15 to 20 minutes.
The low heat slowly draws out moisture, which transforms the chewy bagel into a crunchy bagel chip.
1. Slicing the Bagel Evenly
The very first step in how bagel chips are made is slicing, and this is where consistency matters most.
If your slices are uneven, some will burn while others stay soft in the middle.
A serrated knife works best because it grips the crust without squishing the soft dough inside.
You can also use a mandoline slicer for ultra-thin, even pieces if you’re making a large batch.
The thinner the slice, the crispier the final bagel chip will be.
But don’t slice so thin that the chip crumbles into pieces when you bite it.
Aim for a thickness that gives you a sturdy crunch, not a fragile shard.
2. Seasoning Before or After Baking
Seasoning is where bagel chips get their signature flavor, and it can be done at different stages.
Most commercial brands season the slices before baking, which lets the flavors bake into the chip.
When you make bagel chips at home, brushing the slices with olive oil or melted butter before baking helps the seasonings stick.
You can go classic with garlic powder, onion powder, and salt, or get creative with everything bagel seasoning.
Some folks prefer to sprinkle seasonings after baking while the chips are still warm, so the oil isn’t necessary.
Either way, the seasoning is a huge part of how bagel chips are made because it defines their taste.
3. Baking vs. Frying
When people ask how bagel chips are made, they often wonder if they’re baked or fried.
The truth is that most bagel chips on the market are baked, not fried.
Baking at a low temperature slowly removes moisture, which creates that light, airy crunch without extra grease.
However, some recipes do call for frying bagel slices in oil for a richer, more indulgent chip.
Fried bagel chips are often denser and have a heavier mouthfeel, while baked versions are lighter and crispier.
In commercial production, how bagel chips are made usually involves large convection ovens that dry the slices evenly.
This method is efficient, consistent, and allows for large batches at once.
What Makes Bagel Chips Different From Regular Bagels
Understanding how bagel chips are made also helps you see why they’re so different from a fresh bagel.
A fresh bagel is soft, chewy, and full of moisture from the boiling step in its preparation.
Bagel chips, on the other hand, are completely dehydrated, which is why they last so much longer.
The moisture loss also intensifies the flavor, making each chip taste more concentrated than a plain bagel.
The texture is another huge difference, bagel chips are designed to be crunchy, not chewy.
And because they’re sliced thin, they have a much higher surface area to volume ratio, which makes them perfect for seasoning absorption.
1. The Moisture Factor
The single biggest difference between a bagel and a bagel chip is moisture content.
When bagel chips are made, the oven’s low heat removes nearly all the water from the dough.
A fresh bagel contains about 30 to 40 percent water, while a bagel chip has less than 5 percent.
This dehydration is what gives bagel chips their long shelf life, you can keep them for weeks without them going stale.
It also makes them incredibly crunchy because there’s no moisture left to soften the structure.
2. Flavor Concentration
Because water is removed, the flavors in the bagel itself become much more pronounced.
If you use a sourdough bagel, you’ll taste the tangy notes much stronger in chip form.
Similarly, a cinnamon raisin bagel becomes a sweet, concentrated treat when turned into chips.
That’s why commercial bagel chips often use bold seasonings, the base chip already has a strong flavor.
So when you’re wondering how bagel chips are made, remember that dehydration isn’t just about crunch, it’s about flavor intensification.
How to Make Bagel Chips at Home
If you want to try making bagel chips yourself, the process is simple and very customizable.
Here’s a quick step-by-step guide on how bagel chips are made right in your own kitchen.
1. Choose Your Bagels
Start with day-old bagels if you have them, they’re slightly drier and easier to slice thinly.
But fresh bagels work perfectly fine, just let them sit out for an hour or two before slicing.
Any flavor works, from plain and sesame to everything or even chocolate chip for a sweet chip.
2. Slice and Arrange
Use a sharp serrated knife to slice the bagels into thin rounds, about 1/8 inch thick.
Arrange the slices on a baking sheet lined with parchment paper, making sure they don’t touch.
Brush each slice lightly with olive oil or melted butter.
3. Season Generously
Sprinkle your seasonings over the oiled slices before baking.
Try a mix of garlic powder, onion powder, dried oregano, and sea salt for a savory chip.
For sweet chips, use cinnamon and sugar instead.
4. Bake Low and Slow
Preheat your oven to 300°F and bake the slices for 15 to 20 minutes, flipping halfway through.
Keep a close eye on them during the last few minutes, because they can go from golden to burnt quickly.
Once they’re golden brown and crisp, remove them from the oven and let them cool completely.
The cooling process is crucial, as they’ll crisp up even more as they lose residual heat.
So, How Are Bagel Chips Made in Commercial Production?
Commercial bagel chips follow the same basic steps, but on a much larger scale.
Large bakeries start with massive batches of bagel dough, which are boiled and baked in industrial ovens.
The bagels are then cooled, and special slicing machines cut them into uniform thin pieces.
After slicing, the chips move through a seasoning tumbling drum, where they’re coated with oil and spices.
Finally, they pass through a long, continuous oven that dries them at a precise temperature and speed.
This production line method ensures every bagel chip is exactly the same in thickness, seasoning, and crunch.
It’s efficient, fast, and allows companies to produce thousands of bags every day.
So whether you’re enjoying a store-bought bag or making a fresh batch at home, the process is fundamentally the same.
So, How Are Bagel Chips Made? A Simple Conclusion
Bagel chips are made by slicing bagels thinly, seasoning them, and baking them at a low temperature until all moisture is gone.
This dehydration process is what creates their signature crunch, concentrated flavor, and long shelf life.
Whether you’re baking them in your home oven or they’re rolling off a commercial production line, the principle never changes.
So now you know exactly how bagel chips are made, from a chewy bagel to a crispy, dippable snack.
The next time you open a bag of bagel chips, you’ll appreciate all the steps that went into that perfect crunch.
And if you’re feeling adventurous, grab some bagels and give it a try yourself, homemade bagel chips are hard to beat.
Happy snacking.