/ck/ - Food & Cooking

After slicing as thin as possible, coat the pile of chips lightly with oil. I just used plain old vegetable oil, but I’m sure a light olive oil would work fine. I actually meant to melt some butter to mix with my oil, but I got distracted taking these photos and forgot. The trick is to not add so much oil that the chips will be overtly greasy, but enough that both sides of each chip are moistened slightly, allowing the seasoning to adhere to them. Pic related is my big pile of bagel chips and the prepped pans I will be baking them on.