Homemade Bagel Chips with Creamy Garlic & Vegetable Spread

Yield:
24 to 32 chips
Level:
Intermediate
Ingredients
  • 4 plain bagels
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and smashed
  • 1/2 teaspoon Essence, recipe follows
  • Creamy Garlic and Vegetable Spread, 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
  • Creamy Garlic and Vegetable Spread:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1 1/2 teaspoons minced garlic
  • 2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
  • 3 tablespoons chopped black olives
  • 2 tablespoons chopped chives
  • 1/2 teaspoon fresh lemon juice
  • Salt, to taste
Directions
  • Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.

  • With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin 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.

  • To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.

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.

Creamy Garlic and Vegetable Spread:
  • In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.

  • Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)

  • Yield: about 1 1/4 cups


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