Homemade Cinnamon Raisin Bagel Chips

Look out people, it’s confession time. I was skeptical the first time I tried these chips at Beagle Bagel in Oxford, Mississippi.  Savory bagel chips?  Absolutely!!  Sweet?  I wasn’t so sure!!  But my friend Staci and I were on a mission, and really were swinging by quickly to pick up some things to nibble on while we unpacked our daughter’s first apartments; to me, they were a vehicle for chicken salad and pimiento cheese. 

Turned out that everything we picked up that afternoon was so good that we stopped by the restaurant again on the way out of town to stock up on all the goodies, including the cinnamon raisin bagel chips!  Who knew that what we had found that day had actually been a serendipitous moment for the shop!  They had made them as a way to use an over-run of bagels.  The chips became so popular that if you did not arrive when they were put out or order them in advance you might not have any to scoop your chicken salad and pimiento cheese

Sadly, the little bagel shop did not make it but one of the staff members very kindly shared their recipe before they shut down for truly the best bagel chips you will ever put in your mouth.  Being a good southern girl, I am sharing it with you here today. 

Please let me know what you think down below. And don’t forget to follow me on Instagram and Pinterest as well @partialtopearls

Just four simple ingredients and a little time in the oven is all it takes to make these sweet, flavorful bagel chips. What could be easier?

Ingredients

6-7 Cinnamon Raisin Bagels

4 oz. (1 Stick) of Butter (salted or unsalted does not matter.  If you are using unsalted you will probably want to add ¼ teaspoon of sea salt)

2 tsp of ground cinnamon

2 T sugar

Supplies

Cutting board

Bread knife or serrated edge knife

Glass bowl to melt butter

Small bowl to mix cinnamon and sugar together

Mixing bowl

Measuring spoons

Baking sheet

Storage container or bag

 Instructions

Preheat oven to 225F

Thinly slice bagels (I prefer to use a bread knife or serrated blade).  If you are able to have them sliced by the bakery or bagel shop, go for it.  Do not worry about the overall size, of each piece.  They can be rough in shape besides it will vary depending upon which side of the bagel you start on.  Do try to get them as thin as possible.

Melt the butter in the microwave oven and pour into the mixing bowl

Add the sliced bagel pieces and toss well so that all of the bagel slices have butter on them. 

Mix the sugar, cinnamon (and salt if you are using unsalted butter see note in the ingredients list above) together well and sprinkle half over the bagel pieces after they have been coated in butter.  Toss and sprinkle the rest of the mixture evenly over the pieces and toss again.

Note, I tried once melting the butter and adding the sugar and cinnamon to the butter before coating.  It makes for a clumpy coating; rookie move.  I prefer butter first and then the mixture.

Pour the coated bagel slices onto your baking sheet and slide the pan into the oven; spread them out and be sure to not let them lay on top one another. Come back in about an hour and check.  The pan may need to be rotated or the pieces flipped.  Leave in the oven until they are completely dried out.  Remove the pan from the oven and allow them to cool. 

Serve with your favorite chicken or tuna salad recipe.  These may be made as much as a week in advance as long as they are stored in an airtight container.

Enjoy!