Crispy Bagel Thins

2
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"I was looking for a way to use up stale bagels and came up with this. You can add whatever herb you like to this to change it up a bit. I have also used cinnamon raisin bagels for this recipe, I just omitted the salt oregano and cheese and added a sprinkle of brown sugar."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (53 g)
  • Calories 148.2
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.9 mg
  • Sodium - 308.7 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3 g
  • Protein - 5.4 g
  • Calcium - 29.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Using a sharp serrated knife, slice bagel in thin rounds.

Step 3

Arrange on a single layer on a cookie sheet, brush with oil and top with remaining ingredients.

Step 4

Bake for 10 to 12 minutes, until crispy.

Tips & Variations


No special items needed.

Related

BikerChef

These were great served with cream cheese and olive dip. Such a great snack or appetizer!

review by:
(12 Dec 2014)

AcadiaTwo

I don't know if anyone else is inept in slicing the bagel like I am? They tasted great but looked like a disaster. With that said, I didn't even bother to take a photo as I was embarrssed. The bagel pieces, and I say pieces were crisp and tasty. Made for Billboard tag.

review by:
(11 Aug 2014)

Valerie

I am tired of eating my cheese with crackers so made up a batch of these to have with it. I also used them when I mixed up some cream cheese and olives to have as a snack. What a great recipe for me!

review by:
(16 Oct 2012)

MeganJonMason

I make these all the time. Sometimes I use just the regular and other times I use the everything bagels and wow they are good with both!

review by:
(7 Oct 2012)

LindasBusyKitchen

These came out nice and crispy. They are easy to make, and I had them topped wirh my tuna sandwich mix and also some with cream cheese and olive. Yummy! Thank you for sharing Bea!

(29 Feb 2012)