Gluten-Free Baked Bagel Chips

Note: Other add-on options include garlic powder, onion powder, taco seasoning, etc.

Preheat oven to 325ºF. Line a large baking sheet with parchment paper and set aside.

Using a sharp knife, thinly slice each bagel into rounds. I was able to cut 4 to 6 slices per bagel depending on size.

Arrange slices onto the baking sheet in one single layer. Some overlapping is fine. Avoid creating 2 or more layers of bagel rounds—opt for a second baking sheet instead of crowding the slices together. If the slices are overly layered or too crowded, the chips will not crisp up.

Spray the tops of the bagel rounds with a generous amount of cooking spray. Opt for a healthy, all natural spray free of accelerates and chemicals. Flip bagel rounds over and spray the second side with cooking spray. Lightly sprinkle the tops with sea salt and pepper (if desired).

Bake for 15 minutes. Remove the tray from the oven and flip the rounds over. Return the tray to the oven and bake for 10-15 additional minutes.

At this point in the baking process, you will need to monitor your baking sheets often. Thinner slices tend to brown and crisp quicker than do thicker slices. Remove crisped rounds to prevent burning.

Transfer the crisped rounds to a cooling rack and allow to cool completely.

That’s it! What you are left with is a crunchy and delicious snack that I guarantee you’ll be making again!