DIY Food

How to Make Bagel Chips at Home

February  2, 2016

For too long, I had let the shape of bagel chips convince me that they were difficult to make at home.

Tear open a bag from the store and you'll find uniform circles with small holes in the center: Are these Shrinky Dink versions of full-size bagels, I've always wondered. In order to make these at home, I thought I'd have to perform surgery—excising a thin cross-section at the equator of tens, if not hundreds, of supermarket mini bagels.


Turns out I was the only one imposing these shape constraints: You can make a bagel chip from any bagel of any size and any flavor, stale or not stale. Those bagels you're picking up for brunch on Sunday morning? Squirrel a few away and turn them into chips before your friends arrive to watch the biggest football game of the year. It's the easiest way to transition from brunch to booze.

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Sure, you won't get those perfect inner-tubes that come in a bag—and your crisps will be a bit thicker and sturdier than the store-bought kind; but your bagel chips will have eccentric, "rustic" shapes and whatever flavoring you fancy.

Here's how to do it:

Bagels about to be chips.

Using a serrated knife, slice your bagels into thin sections (about 1/4 inch, if you can manage).

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Top Comment:
“What about using my mandolin? ”
— Jen M.

You have choices (illustrated below in option 1): You can leave the bagel whole, plop it on a cutting board, and make slices away from your body so that you have oblong discs. When you reach the hole, those ovals will split up into two smaller shapes. That's fine, too. You'll have a smattering of odd shapes, like in the topmost photo. (Of course you could also make rounds by slicing the bagel through its belly over and over, but I found this to be rather dangerous.)

Or, you can cut the bagel in half by slicing through the hole as if you're about to quarter the bagel. Then, stand the bagel up on its flat exposed edge (illustrated below in option 2) and cut so that you have "c"-shaped slices, like in the photo directly above.

Two bagel slicing techniques.

Preheat the oven to 250° F and spread your slices onto a rimmed baking sheet, making sure they're all lying flat and nothing is too cramped.

Douse with olive oil or melted butter. Then sprinkle liberally with your own choice of seasonings, taking into account the flavor of your bagel:

  • Use sesame seeds, poppy seeds, onion powder, garlic powder, and plenty of salt to turn your plain bagel into an everything bagel chip.
  • Use ground cardamom to turn your cinnamon-raisin bagel into the perfect candidate for a smear of peanut butter.
  • Make your whole wheat bagel more exciting with a dash of cayenne or some curry powder.
Bagels, chips, or something else entirely...?

Mix it all up so that the bagel pieces are evenly coated, then bake 40 to 45 minutes, stirring every 10 or 15. When they're finished, they should be crispy and golden brown.

Snack on your bagel chips plain; cover them with shredded cheese and send them back under the broiler; or eat them with a dip (like plain yogurt drizzled with everything bagel olive oil because go big or go home) while watching football:

Which are superior: bagel chips or pita chips? Fight for your team in the comments!

See what other Food52 readers are saying.

  • Jen McJagger
    Jen McJagger
  • Nancy Barbarino Pendleton
    Nancy Barbarino Pendleton
  • Heather | Delicious Not Gorgeous
    Heather | Delicious Not Gorgeous
  • Ryan Powell
    Ryan Powell
  • Sarah Jampel
    Sarah Jampel
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Jen M. July 10, 2017
What about using my mandolin?
Nancy B. February 4, 2016
why go through the trouble of cutting them horizontally and not cut them vertically? You will get rounds perfect for pepperoni, english cucumbers and to pop right in your mouth rather then crumbling. Bonus round everyone will get a little of the magic that is on the outside of the bagel! Yes they will all be slightly thicker and not exactly flat but I think that's a good trade-off.
Sarah J. February 4, 2016
What do you mean by cutting them vertically?
Nancy B. July 10, 2017
put the bagel on the table so that it looks like an O from the air, then cut the bagel like you would a cake making little 1-1.5" rounds... the rounds would be the same size as pepperoni.
Heather |. February 2, 2016
option 2 sounds cruel- what if you're using an asiago bagel, and someone gets the cheesy outside and another gets stuck with the middle?? or i'll just eat the good bits and then share with everyone else, hehe (;
Ryan P. February 2, 2016
i love your drawing :)
Sarah J. February 2, 2016
Ali S. February 2, 2016