Gluten Free Bagel Chips & Cucumber Dill Dip

Preheat oven to 400 F. Carefully and thinly slice the bagels. The slices don’t have to be perfect. Variation in the thickness, shape and size is what makes bagel chips so much fun to snack on.

In a bowl or a gallon size zip topped bag toss olive oil with the bagel pieces. Take your time and evenly coat the pieces as well as you can. Not all of the pieces will be entirely covered with olive oil.

Mix the spices and sprinkle into the bag. Seal the bag and shake to cover the bagel pieces with spices. The spices I used are really just a starting point. You can flavor your bagel chips with any spices you like. You could add some ground pepper flakes or a small amount of cayenne pepper if you like things spicy. This is one of those recipes you can change up depending on what flavors you feel like having.

Spread the pieces on a large baking sheet in a single layer. Bake for 7 minutes in a 400 F oven.

Remove bagel chips from the baking pan and cool on a cooling rack. This will keep your chips crispy. Store in an airtight container.

This recipe is great for using up bagels that have gone a little stale.

For the cucumber dill dip:

Peel, cut in half and seed 1/2 the cucumber scraping a teaspoon down the center to remove the seeds. Dice it into small pieces. Save the other half for another use.

Finely chop the fresh dill. If you don’t have any fresh dill handy you can use dry dill weed instead. You may have to adjust the measurements. If you use dry, add ¼ teaspoon of dry dill weed to start with. Then add more if needed.

Add the softened cream cheese, cucumber and dill into a small bowl and mix together. Salt and pepper to taste.

Chill for at least 2 hours before serving. Overnight is best. When ready to serve mix well and taste in case you need to make any adjustments to the spices.