Homemade Bagel Chips with Creamy Garlic and Vegetable Spread
- Level: Intermediate
- Yield: 24 to 32 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 100
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 103
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.
- 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.)