St. Viateur Parmesan + Chive Bagel Chips

May 06, 2016

Since our trip to Montreal and experiencing amazing St Viateur Bagels my life hasn't been the same. One of those reasons is entirely carb based, and the other is the fact that St Viateur liked my Instagram post and sent me a whole bunch of bagels that are currently filling (and I mean FILLING) my freezer!

Whilst you can't beat the traditional toasted bagel toped with cream cheese and smoked salmon (or just the cream cheese if you've got a belly full of babies), there's a whole lot more to the bagel than being a breakfast MVP.

I'm always baking slices of baguette to serve as dippers for hummus, salsa and spreads, and bagel chips are the baguette's little (but no less delicious) brother.

Being smaller in diameter also lends to cutting them a little thicker which results in a crunchy outside and chewy inside- an essential feature of a good bagel.


Makes enough for 2-4 people snacking alongside drinks and dips

2 bagels- Ideally St Viateur! They ship to Canada and the US, but if you can't get your hands on them another good quality bagel will do (PSSST don't miss my meet up with a new name inthe Providence bagel game coming up on HLTC in the next week or so!)
1 heaped tablespoon chopped, fresh chives
1oz freshly grated parmesan
salt and pepper
olive oil


Preheat the oven to 350F/180C

Slice the bagels into discs about 1/8th inch/half a centimeter in thickness, tumble into a large bowl.

Sprinkle in the chopped chives and grated parmesan- I find a microplane is the best tool for grating parmesan, especially for this recipe. It gives a very fine tangle of cheese that coats all the pieces really well.

Season generously with salt and pepper, and glug in a good lug of olive oil. Toss the bagel pieces until everything is well coated. 

Lay out the bagel slices onto a baking sheet, lined if it isn't non stick, scoop out any cheese and chives left in the bowl and spread them evenly over the chips. Pop in the oven for 15 minutes.

The chips will be done when they are golden brown and crispy on the the edges. They will harden a little as they cool so don't be tempted to cook them too much longer or you'll lose that chewy center.

Serve with dips like spicy salsa, sour cream with dill, or taramasalata alongside chilled drinks for a great party snack.

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