Bagel Chips Recipe: The Crispiest Snack You Can Make From Leftover Bagels

Leftover bagels sitting on your counter are not a problem — they are an opportunity. A slightly stale bagel is actually the ideal starting point for bagel chips, and with a handful of pantry seasonings and an air fryer, you can turn them into a crunchy, savory snack in under 15 minutes. This guide walks you through two flavor variations, the right slicing technique, and everything you need to know to get perfectly golden results every single time.

“The best snacks are the ones that start with something you were about to throw away.”

This bagel chips recipe is a perfect example of that idea in action. Bagels that are a day or two old — too chewy to enjoy on their own — slice more cleanly, dry out faster in the oven or air fryer, and crisp up with a satisfying crunch that fresh bagels simply cannot match.

Bagel chips have been around for decades as a deli staple, sold in bags alongside cream cheese and dips. But homemade versions are in a different category entirely. You control the thickness, the seasoning, and the fat — whether that is butter for richness or olive oil for something lighter. Once you make them at home, the store-bought version will feel like a compromise.

Ingredients

This recipe uses two flavor variations. The first is a garlic parmesan version made with butter, and the second is a lighter Italian-seasoned version made with olive oil. Below are the details for both, including what each ingredient does and where you have room to substitute.

Plain Bagels

The foundation of the recipe is two plain bagels, and the type you use matters more than you might expect. Plain bagels work well here because they are neutral enough to carry any seasoning without competing with it. More importantly, the transcript specifically recommends using stale bagels rather than fresh ones — and for good reason. A day-old bagel has lost some of its internal moisture, which means it slices more cleanly, holds its shape better, and crisps up faster in the air fryer. A fresh bagel tends to compress when you slice it and can end up chewy rather than crisp. If your bagels are fresh, leave them on the counter uncovered overnight before you start.

Melted Butter

The first flavor variation uses 60 grams of melted butter as the fat base, and it makes a noticeable difference in the final flavor. Butter adds richness and helps the seasoning adhere to each chip evenly. It also encourages browning, which is what gives you that deep golden color. Use unsalted butter so you can control the salt level yourself. If you want a dairy-free option or just a lighter result, olive oil works as a direct substitute — the transcript confirms this, and the second flavor variation demonstrates it with good results.

Garlic Powder

Two teaspoons of garlic powder go into the seasoning mix for the butter version, and it is what gives the chips their savory backbone. Garlic powder works better here than fresh garlic because it distributes evenly across every chip and does not burn the way fresh garlic can in a hot air fryer. Look for a garlic powder that smells sharp and pungent when you open the jar — if it smells faint or dusty, it has lost its potency and will not deliver the flavor you want. There is no meaningful substitute that behaves the same way in this application.

Dried Oregano

One teaspoon of dried oregano adds an herbal, slightly bitter note that balances the richness of the butter and parmesan. Oregano is a forgiving herb in terms of brand, but it should still smell aromatic when you crush a pinch between your fingers. If it has no scent, it has no flavor. You can replace it with dried thyme or dried basil if needed, though the final flavor profile will shift slightly.

Italian Seasoning

Another teaspoon of Italian seasoning rounds out the spice blend. Italian seasoning is typically a mix of oregano, basil, rosemary, marjoram, and thyme — it adds complexity without requiring you to measure out five separate herbs. It pairs well with both the parmesan version and the olive oil version, which is why it appears in both flavor variations in this recipe.

Grated Parmesan Cheese

Fifty grams of grated parmesan goes into the butter version, and it is worth using real parmesan rather than the shelf-stable pre-grated powder from a shaker can. Freshly grated parmesan melts into the chips as they cook, creating small pockets of savory, nutty flavor. The pre-grated powder will work in a pinch, but it tends to clump and does not melt the same way. For the second variation, 25 grams is used — a lighter hand that still adds flavor without overwhelming the simpler seasoning profile.

Fresh Parsley

Two tablespoons of fresh parsley add a bright, clean finish to the butter version. This is the one ingredient where fresh genuinely outperforms dried. Fresh parsley adds color and a mild herbal note that dried parsley cannot replicate. That said, if you do not have fresh parsley on hand, you can leave it out entirely — the chips will still taste excellent.

Olive Oil

The second flavor variation swaps the butter for one tablespoon of olive oil. This version is lighter, crispier at the edges, and slightly less rich. A standard extra virgin olive oil works perfectly here. The lower fat quantity in this version (one tablespoon versus 60 grams of butter) means the chips will be less coated overall, so make sure to toss them thoroughly before air frying.

How to Make Bagel Chips (Step by Step)

Step 1: Slice the Bagels Into Thin Rounds

Start by slicing your bagels into rounds approximately one-eighth of an inch thick. A sharp serrated knife is the right tool here — it grips the surface of the bagel and cuts through cleanly without crushing the slices. A straight-edged knife tends to compress the bagel rather than cut it, which gives you uneven pieces that cook inconsistently. Some slices will naturally be thinner on one side, and that is fine. Those thinner edges will just crisp up a little faster, which many people find they prefer. From a single bagel, you can expect around 26 round pieces.

Step 2: Mix Your Dry Seasonings

Combine the garlic powder, dried oregano, and Italian seasoning in a small bowl and mix them together. Doing this before adding any fat ensures the herbs are evenly distributed throughout the mixture. If you add them directly to the butter separately, you risk some chips getting more seasoning than others. This step takes thirty seconds and makes a real difference in consistency.

Step 3: Prepare the Coating

For the butter version, melt 60 grams of butter and add it to a large bowl along with the grated parmesan, fresh parsley, and the seasoning mix you just prepared. Use the largest bowl you have — the transcript notes that a bigger bowl makes tossing much easier. For the olive oil version, simply combine one tablespoon of olive oil with 25 grams of parmesan and one teaspoon of Italian seasoning in a bowl.

Step 4: Coat the Bagel Chips

Add all your bagel slices to the bowl and toss them around to coat every piece in the seasoning. You do not need every chip to be perfectly and evenly coated. Some variation is natural and results in a more interesting mix of flavors and textures once they are cooked. The goal is to make sure no chips are completely dry and uncoated on one side.

Step 5: Air Fry Until Golden and Crispy

Arrange the coated chips in your air fryer basket in a single layer. Air fry at 180°C (350°F) for 8 to 10 minutes, tossing every few minutes so they cook evenly on all sides. Depending on the size of your air fryer, you may need to work in batches. Overcrowding the basket is the most common mistake — chips need airflow around them to crisp up properly. If you stack them, they steam instead of fry.

If you are using an oven instead, bake at 180°C (350°F) for 15 to 20 minutes, tossing every five minutes or so. The longer time in the oven accounts for the difference in how heat circulates compared to an air fryer.

Step 6: Cool and Serve

Once the chips are golden brown and crispy, remove them from the air fryer and let them cool for a couple of minutes before eating. They will continue to firm up slightly as they cool, so do not judge the final texture while they are still hot. After cooling, they should snap cleanly when you break one in half.

Pro Tips to Make the Perfect Bagel Chips

A few small adjustments separate chips that are good from chips that people ask you to make again.

Use a stale bagel, not a fresh one. Fresh bagels have too much internal moisture. They compress when sliced and take longer to dry out in the air fryer, often resulting in a chewy center. A bagel that is one or two days old slices better and crisps faster.

A serrated knife is non-negotiable. A straight-edged knife will crush the bagel as you press down. A serrated blade grips the crust and glides through cleanly, giving you even slices that cook at the same rate.

Do not overcrowd the air fryer basket. Every chip needs space for hot air to circulate around it. If you pile them in, the chips on the bottom will soften while the ones on top brown. Work in batches if needed — it is worth the extra time.

Toss the chips halfway through cooking. This ensures even color on both sides and prevents one side from over-browning while the other stays pale. Set a timer so you do not forget.

Let them cool before evaluating texture. Chips straight from the air fryer will feel softer than they actually are. Give them two to three minutes to cool and the final crunch will be noticeably better.

Swap butter for olive oil for a lighter result. The olive oil version is less rich but still deeply flavorful. It is also a good option if you want to make the recipe dairy-free, especially if you leave out the parmesan.

Try a cinnamon sugar version for a sweet alternative. The transcript mentions coating the chips in cinnamon sugar as a dessert variation. Use the same slicing and air frying method — just replace the savory seasonings with a mix of granulated sugar and ground cinnamon. It works better than most people expect.

Store properly to maintain crunch. These chips stay crispy in an airtight container for up to two weeks. Keep them at room temperature — refrigeration introduces moisture and will make them soft.

Serving Ideas

Bagel chips are one of the more versatile snacks you can make. They work equally well as a standalone snack, a party appetizer, or a textural addition to something more substantial. Here are four specific ways to serve them well.

Movie Night Snack Bowl
Set out a large bowl of garlic parmesan bagel chips alongside a garlic and herb dipping sauce. The chips hold up well to thick, creamy dips without breaking, which makes them more satisfying than most crackers. Add a side of marinara for people who prefer something sharper.

Soup Topper
Use the chips in place of croutons in a bowl of tomato soup, minestrone, or even a simple broth. They add crunch and absorb flavor from the soup without falling apart immediately the way bread does. The Italian seasoning version pairs particularly well with tomato-based soups.

Cheese Board Addition
Arrange the bagel chips alongside soft cheeses like whipped ricotta, cream cheese, or brie. The savory, garlicky flavor of the chips complements mild, creamy cheeses well. Add some sliced cured meats, olives, and a small jar of fig jam and you have a low-effort spread that looks considered.

Party Appetizer Platter
Serve both flavor variations on the same platter with two or three dipping sauces — marinara, garlic herb dip, and a simple sour cream and chive blend. Guests can graze and mix and match. This format also scales easily since both variations use the same air frying method and temperature.

For presentation, a wide, shallow bowl or a wooden serving board works better than a deep bowl because it allows you to see the chips clearly and grab them without digging. A small ramekin of dipping sauce placed in the center of the board gives the spread a finished look without any additional effort.

Frequently Asked Questions

bagel chips recipe

Crispy, golden, and deeply seasoned — a savory snack that turns stale bagels into something you will actually want to make on purpose.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

• 1  plain bagel (stale preferred), sliced into 1/8-inch rounds
• 30 gram melted butter
• 25 gram grated parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped

Instructions

 

• Slice bagels into thin rounds using a sharp serrated knife.
• Mix dry seasonings together in a small bowl.
• Combine fat (butter or olive oil), parmesan, parsley, and seasonings in a large bowl.
• Add bagel slices and toss to coat evenly.
• Arrange in a single layer in the air fryer basket.
• Air fry at 180°C (350°F) for 8–10 minutes, tossing halfway through.
• Cool for 2 minutes before serving.
• Oven Method: Bake at 180°C (350°F) for 15–20 minutes, tossing every 5 minutes.

Video

Notes

• Use a stale bagel for better slicing and crispier results.
• Store in an airtight container at room temperature for up to 2 weeks.
• For a sweet version, replace savory seasonings with cinnamon sugar and a little melted butter.