Try this Homemade Bagel Chips with Vegetable Spread recipe, or contribute your own.
Suggest a better descriptionPreheat 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
Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
Recipe Summary
Difficulty: Medium
Yield: 24 to 32 chips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Chip (29g) | ||
Recipe Makes: 24 | ||
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Calories: 83 | ||
Calories from Fat: 41 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 161.2mg | 6 % | |
Potassium 112.3mg | 3 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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