- 4 plain bagels
- 1/4 cup olive oil
- 2 cloves garlic, peeled and smashed
- 1/2 teaspoon Essence, recipe follows
- 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
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.Essence (Emeril's Creole Seasoning):
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.
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Food Network Kitchen