You may never go back to buying bagel chips. These air-fryer bagel chips turn out perfectly crunchy and stay whole, not broken to bits in the bag. All the better to hold lots of dip.
We suggest French onion dip as a go-with, but don’t let our choice control your party. Try purchased chipotle hummus, baba ghanoush, or even a 50/50 mix of salsa and sour cream.
This recipe was excerpted from 'The Look and Cook Air Fryer Bible' by Bruce Weinstein and Mark Scarbrough. Buy the full book on Amazon. Get more air-fryer recipes here →
What you’ll need
Nonstick Spray
$6 At Target
Air Fryer
$130 $70 At Amazon
To make French onion dip for these chips, stir all of the following in a medium bowl until uniform: ¾ cup or 170 grams plain sour cream of any sort, ¼ cup or 60 grams mayonnaise of any sort, 2 tablespoons minced fresh chives or the green part of a scallion, 1 tablespoon dehydrated onion flakes, ½ teaspoon granulated white sugar, ¼ teaspoon table salt, and ⅛ teaspoon garlic powder.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
With the basket in the machine or the tray set at the center level in a toaster-oven-style model, heat an air fryer to 400°F (200°C) on the air fryer setting.
Step 2
Set the bagels flat on a cutting board and slice them vertically into ¼-inch or ½-centimeter thick strips, starting at one side of each bagel and working across it. (When you get to the hole, you’ll be making half-length strips until you return to the main part of the bagel.)
Step 3
Spread the slices out and generously coat them on both sides with nonstick spray.
Step 4
Turn all of the slices cut side up and sprinkle the salt evenly over them.
Step 5
Pour the bagel slices higgledy-piggledy into the heated machine, creating space between the overlapping slices without compacting them into layers. Air-fry for 3 minutes, then toss and/or rearrange the bagel slices on the cooking tray or in the basket.
Step 6
Continue air-frying for about 4 more minutes, tossing at least twice, until golden to dark brown and noticeably crunchy. Tastes do vary. We like ours very browned; others prefer them paler. But remember: no brown = no crunch. Pour the chips onto a wire rack, spread them out, and cool for a few minutes before serving warm or at room temperature.
Recipe notes
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