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You make bagel chips by slicing day-old bagels thinly, brushing them with oil, and baking them until crisp.
It’s one of those genius kitchen moves that turns stale bread into a snack you’ll crave.
If you’ve ever wondered how do you make bagel chips at home, the answer is simpler than you think.
You don’t need fancy equipment or a deep fryer, just an oven, a sharp knife, and a little patience.
Making bagel chips is all about controlling moisture and heat so you get that satisfying crunch every time.
In this post, we’ll walk you through how do you make bagel chips from start to finish, including flavor ideas and storage tips.
Let’s dive into the crispy world of homemade bagel chips.
Why Making Bagel Chips At Home Is So Easy
The reason homemade bagel chips beat store-bought every time is freshness and flavor control.
When you make bagel chips at home, you get to choose the bagel type, the thickness, and the seasonings.
You can turn a plain everything bagel into garlic herb chips or a cinnamon raisin bagel into sweet breakfast crisps.
Plus, making bagel chips is a fantastic way to reduce food waste.
Instead of tossing out bagels that went stale, you transform them into something delicious.
The process is forgiving, so even a slightly over-baked batch is still tasty.
Here’s why you’ll love this method for how do you make bagel chips.
1. You Control the Thickness
Thin slices make delicate, cracker-like bagel chips that shatter when you bite them.
Thicker slices give you a heartier crunch with a soft center that’s perfect for dipping.
Either way, slicing bagels evenly is the key to consistent baking.
A serrated knife works best for cutting through the dense bagel dough without squishing it.
2. You Pick the Oil
Olive oil adds a fruity richness, while avocado oil brings a neutral base that lets seasonings shine.
You can even use melted butter for a more indulgent bagel chip.
No matter what you choose, brushing both sides ensures every chip crisps up evenly.
Your oil choice directly impacts the flavor of your bagel chips.
3. Seasonings Are Unlimited
Garlic powder, onion powder, dried oregano, rosemary, or even a sprinkle of parmesan.
You can also go sweet with cinnamon sugar or a drizzle of honey before baking.
The seasoning sticks best when you mix it into the oil before brushing.
That way, every bite of your bagel chips tastes perfectly seasoned.
Step-By-Step: How Do You Make Bagel Chips?
Now let’s get to the main question: how do you make bagel chips with that perfect crunch?
Follow these simple steps and you’ll have homemade bagel chips in under half an hour.
Start with day-old bagels because they’re drier and crisp up faster than fresh ones.
If your bagels are super fresh, leave them out on the counter for a few hours to stale slightly.
Here’s the full breakdown of the bagel chip process.
1. Preheat the Oven to 350°F
A moderate temperature is ideal for making bagel chips because it dries them out without burning.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Parchment prevents sticking and makes cleanup a breeze.
If you’re making a big batch, use two baking sheets or work in batches.
2. Slice the Bagels Thinly
Using a serrated knife, slice each bagel into rounds about 1/8 to 1/4 inch thick.
The thinner you slice, the crisper your bagel chips will be.
Hold the bagel firmly on its side and slice straight down for uniform pieces.
You can also cut the bagel in half horizontally first, then slice each half into half-moons.
Either shape works, just keep the slices even so they bake at the same rate.
3. Brush with Oil and Season
In a small bowl, mix 2 tablespoons of olive oil with your chosen seasonings.
Use a pastry brush to coat both sides of each bagel slice.
Place them in a single layer on the baking sheet, making sure they don’t overlap.
For extra flavor, sprinkle a little flaky salt on top before baking.
This is the step where your bagel chips really take on personality.
4. Bake Until Golden and Crisp
Bake for 10 to 15 minutes, flipping the chips halfway through.
Check them at the 10-minute mark to see if the edges are turning golden brown.
The exact time depends on your bagel thickness and how dry they were to start.
Remove them from the oven when they look lightly browned and feel firm to the touch.
They’ll continue to crisp up as they cool on the baking sheet.
Let them cool completely before storing, ‘cause warm bagel chips can trap steam and get soggy.
Flavor Ideas For Homemade Bagel Chips
You now know the basics of how do you make bagel chips, but the fun part is experimenting with flavors.
Here are three crowd-pleasing combos to try on your next batch.
1. Classic Everything Bagel Chips
Use a plain bagel and brush with olive oil mixed with store-bought everything bagel seasoning.
The sesame seeds, poppy seeds, garlic, and onion create an irresistible savory snack.
These bagel chips are perfect for dipping in hummus or cream cheese.
2. Garlic Parmesan Bagel Chips
Mix melted butter with minced garlic and grated parmesan, then brush over your bagel slices.
The parmesan melts into crispy little edges that taste amazing.
This version of bagel chips pairs beautifully with marinara sauce.
3. Cinnamon Sugar Bagel Chips
For a sweet twist, brush bagel slices with melted butter and sprinkle with cinnamon sugar.
Bake until golden and you’ll have a crunchy treat that’s perfect with coffee.
Cinnamon raisin bagels work especially well for these sweet bagel chips.
So, How Do You Make Bagel Chips and Keep Them Fresh?
You make bagel chips by slicing, oiling, seasoning, and baking until crisp, and storing them properly keeps them that way.
Once your bagel chips are completely cool, transfer them to an airtight container.
They’ll stay crunchy for up to a week at room temperature.
If you live in a humid climate, add a silica gel packet or a piece of bread to absorb moisture.
You can also re-crisp bagel chips in a 300°F oven for a few minutes if they soften.
And that’s all there is to it.
Now you know exactly how do you make bagel chips at home, so grab some day-old bagels and get baking.
Your next snack session is about to get a whole lot crunchier.