Food Network: Bagel Chips

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Bagel Chips
Recipe courtesy Emeril Lagasse, 2002

Ingredients
4 plain bagels
1/4 cup olive oil
2 cloves garlic, peeled and smashed
1/2 teaspoon Essence, recipe follows

Directions
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment
paper.

With a sharp knife, very carefully slice the bagels as thinly as possible, getting 8 to 10 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.

Serve with dips or schmeers of your choice.

Ingredients
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

Directions
Combine all ingredients thoroughly and store in an airtight jar or
container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.