As a single person, living on my own, I often find myself with stale bread etc. that needs using up. A person can only eat so many bread puddings, or make so many bread crumbs. I end up throwing a lot of it out to the birds. They do not complain.
The other day I found myself with some bagels that needed using up. I remembered making bagel crisps with bagels a long time ago. They came in really handy for all sorts. On their own with a dip, or with a spread. Sprinkled on top of hot soups or cold salads as a type of crouton.
I found this recipe on a page called Tastes of Homemade. It looked much nicer than other recipes I had seen. It didn’t require a lot of fancy smancy ingredients for one thing, and it was much lower in fat for another thing.
There was also a choice in how to prepare them, either using the oven or the air fryer. I like options. In the cold months of Winter using your oven is not a problem, but in the warmer summer months, anything to get away from using the oven works for me!
Admittedly it is not quite that hot here yet, so I did do them in my oven. But, it is nice to know that in the warmer months I have the option of using my air fryer.
I was really pleased with the outcome. I had something crisp and delicious that will last, properly stored for at least several weeks. They are delicious just munching on them as is, but are excellent with a dip as well.
Easy to make and delicious! Works for me every time!
WHAT YOU NEED TO MAKE GARLIC & HERB BAGEL CRISPS
Just a few every day simple ingredients. I used stale day old bagels for these, which worked very well and were very easy to slice into rounds.
- 2 plain bagels
- 3 TBS extra virgin olive oil
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 1 tsp dried parsley flakes
- 1/2 tsp kosher salt
Ordinary every day plain bagels work best for these. Because you are adding a variety of herbs and seasonings, you don’t want anything that will clash with those.
This is one application where extra virgin olive oil does make a difference to the flavor. You want a robust flavored olive oil and that means extra virgin.
Make sure you use onion powder and garlic powder, not salt. If you use salts they will be far too salty. I cut back on the salt from the original recipe myself and it was just right at 1/2 tsp.
HOW TO MAKE GARLIC & HERB BAGEL CRISPS
You can do these either in the oven or in the air fryer. I give instructions for both.
HOW TO PREP YOUR BAGELS
Using a sharp serrated knife cut the bagels into small rounds. To do this cut the bagel in half lengthwise across the hole and all the way to the left of the hole and to the right in 1/4 to 1/3 inch thick slices. Once you have all the slices cut you can cut the larger ones in half to make smaller pieces, 1/2 the size.
Whisk the oil and all of the seasonings together in a bowl. Toss in the bagel slices, tossing them to coat them as evenly as possible in the seasoning mixture. I find the hands to be the best tools to do this.
HOW TO PREPARE THEM IN AN OVEN
Preheat the oven to 325*F/160*C/ gas mark 3.
Spread the bagel slices in a single layer on a large baking sheet, lined with baking paper.
Bake in the preheated oven for 10 minutes. Flip over and bake for a further 10 minutes, at which time thy should be light golden brown.
Leave to cool on a wire rack and then store the cooled chips in an airtight container. They will keep for quite a while.
HOW TO PREPARE THEM IN AN AIR FRYER
Preheat the air fryer to 350*F/180*C.
Place the bagel pieces into the basket of your air fryer or on the trays, in a single layer. (you may need to work in bunches.)
Air fry for five minutes at 350*F/180*C. Shake the basket, rack, halfway through the cook time.
They should be golden brown and crisp at the end of that time. If they are not, cook for a further minute until they are.
Turn onto a wire cooling rack and then store in an airtight container when cooled. They will keep for a fairly long time.
These were lovely and crisp, even several days later. They had a nice flavor. Do be careful to use the powders and not the salts, and be judicious with the salt. The original recipe called for 1 tsp of salt, I cut that in half and found that to be plenty.
I don’t really do a lot of entertaining these days, more’s the pity as these would go down a real treat! You could vary the herbs used I think, but I felt they were perfect just as is. Read on to find a delicious dip that they went very well with!
HOW TO MAKE A SIMPLE GARDEN HERB DIP
Simply whisk the following ingredients together until well combined, cover and chill for several hours prior to serving
8 ounces (250g) full fat cream cheese
1 cup (240ml) thick plain Greek yogurt
1/4 cup (60g) full fat mayonnaise
3 spring onions (scallions) trimmed, washed and finely chopped
2 heaped TBS of minced fresh chives
1/2 tsp Dijon mustard
splash of Tabasco sauce
salt to taste
Here are some other fabulous nibbles, picky bits, or appetizers that you may also enjoy!
JALAPENO PEPPER JAM BAKED BRIE -Gloriously rich and creamy gooey brie mixed with that hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket.This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!
PERFECT DEVILED EGGS - I wish I had a dollar for every one of these delicious eggs that I have made in my lifetime. I would be filthy rich and able to retire! These are always the first thing to disappear from a buffet table. They are simple to make and incredibly tasty.
Yield: 4 servings
Author: Marie Rayner
Garlic & Herb Bagel Crisps (Baked or Air Fried)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Crispy, crunchy and full of flavor. Lovely floating on top of soups, or sprinkled over salads, as part of a charcuterie board or served with your favorite dip as snack. Simple and easy to make in either the oven or your air fryer.
Ingredients
- 2 plain bagels
- 3 TBS extra virgin olive oil
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 1 tsp dried parsley flakes
- 1/2 tsp kosher salt
Instructions
To prepare the bagels:
- Using a sharp serrated knife cut the bagels into small rounds. To do this cut the bagel in half lengthwise across the hole and all the way to the left of the hole and to the right in 1/4 to 1/3 inch thick slices. Once you have all the slices cut you can cut the larger ones in half to make smaller pieces, 1/2 the size.
- Whisk the oil and all of the seasonings together in a bowl. Toss in the bagel slices, tossing them to coat them as evenly as possible in the seasoning mixture. I find the hands to be the best tools to do this.
To bake in the oven:
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Spread the bagel slices in a single layer on a large baking sheet, lined with baking paper.
- Bake in the preheated oven for 10 minutes. Flip over and bake for a further 10 minutes, at which time thy should be light golden brown.
- Leave to cool on a wire rack and then store the cooled chips in an airtight container. They will keep for quite a while.
To bake in the air fryer:
- Preheat the air fryer to 350*F/180*C.
- Place the bagel pieces into the basket of your air fryer or on the trays, in a single layer. (you may need to work in bunches.)
- Air fry for five minutes at 350*F/180*C. Shake the basket, rack, halfway through the cook time.
- They should be golden brown and crisp at the end of that time. If they are not, cook for a further minute until they are.
- Turn onto a wire cooling rack and then store in an airtight container when cooled. They will keep for a fairly long time.
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