/ck/ - Food & Cooking

Alright, I’d like to thank the folks that kept this thread from dying today, and lent their kind words and feedback to this thread. As promised, I used my bagel chip method on(free) day old bread from Jimmy John’s.
Pic related is a 1/4 sheet pan covered in half a loaf, sliced as thin as I could manage with a serrated knife. As you can see, the cuts are a bit thicker than the bagel chips. This was somewhat intentional. While the bread was “day old”, it still had a fair amount of softness, so cutting paper thin slices was impossible, unlike a half stale bagel. This didn’t end up being a problem really, and with a little oil, coupled with about 17 minutes in a 300°F oven, the results were crispy, and decidedly crouton-like. Because I started with a bread that was significantly lighter in crumb than a bagel, they remained extremely easy to eat, while becoming just as crispy as yesterday’s counterpart.
I don’t need to go much into seasoning, since that part is so subjective. S+p, garlic and onion powders, plus a bit of Italian seasoning is all I used for these chips. A shake of “green can” Parmesan would be pretty welcome here.
Final verdict: these turned out just about how I imagined they would. A little “softer” in a the crunch factor, but are still a very sturdy chip. These are really tasty by themselves, but would certainly hold up against a hot, melt-y dip. Paired with a hummus, these would be no slouch, either. So the next time you’ve got some free bagel, baguette, or fast food sub bun, give this method a whirl, and you might find a new favorite snack that is virtually free.