It’s also pretty amazing how many of these you can get from just one bagel. It makes you wonder if even one whole potato is needed for a bag of potato chips.
I wasn’t sure what I’d do if the sesame seeds fell off as I was slicing, but they didn’t. Maybe I was just lucky. If yours do, sprinkle them right back on with the Parmesan. Or just start with plain bagels.
A version that I tried making with sesame oil (hey, that goes with sesame seeds, doesn’t it?) and soy sauce came out too salty. (Many salty snacks tend to taste too salty when they’re still hot, but these really were.) They might’ve been okay if I’d only seasoned one side instead of both. Well, someone who shall be nameless actually ate them.
Though these are great as is, you can serve them with dip, or maybe with a simple topping like sliced cherry tomatoes.
Bagels are, or should be, boiled before baking in a solution that gives them a crust like a soft pretzel’s. For more on that, see my malicette recipe from last year — that was a learning experience, too. Anyway, the crust probably adds to the crispness when you make these, but if you suspect your bagel is just plain baked, don’t worry. Any kind of bread crisps up in the oven. You could try this recipe with thin slices of baguette instead of bagel.
- 1 sesame seed bagel
- 2 tsp. mayonnaise
- About 1 tsp. grated Parmesan cheese
- Freeze the bagel for at least a couple of hours.
- With a sharp knife, cut it into ⅛ inch slices. (You can skip the part right around the hole.) There will be about 30 of them.
- Lay out the slices on greased baking sheets.
- Brush the top sides with mayonnaise.
- Spoon a small amount of Parmesan cheese onto each. Spread with the spoon.
- Bake at 350℉ for about 7 minutes.
- Cool completely.
- Keep in airtight container till serving.
- When slicing the bagel into chips, you will cut perpendicular to the way you typically cut a bagel.
