Homemade Bagel Chips with Vegetable Spread

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Homemade Bagel Chips with Vegetable Spread Ingredients

4 plain bagels	1 1/2tsp Minced Garlic
1/4 cup olive oil	2 ounce Sun-dried tomatoes softened in hot water, drained and chopped
2 cloves garlic peeled and smashed	3 tablespoon Black olives chopped
1/2 teaspoon Essence recipe follows	2 tablespoon Chives chopped
Creamy Garlic and Vegetable Spread (read below)	1/2 teaspoon Lemon juice fresh
1 8oz Cream cheese softened	Salt to taste
1/4 cup Sour cream

Instructions for Homemade Bagel Chips with Vegetable Spread

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.

Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.

With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.

To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Creamy Garlic and vegetable Spread:
In a bowl, cream together the cream cheese and sour cream. Add the ramining ingredients and mix well. Adjust the seasoning, to tasted. The spread will keep for 3 days in Refrigerated


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