/ck/ - Food & Cooking

[Anonymous No.13175525]

Sup, /ck/? Today I made some bagel chips, and wanted to share my method for anyone else who might want to make a tasty, versatile, and most importantly cheap snack at home.

Starting off we have free bagels donated from my local Panera. Some bakeries will give you day or so old bread for free if you ask nicely. The key here is to cut your bagels into as thin of slices as you can manage. I use a long, slender utility knife, seen in the pic.

[Anonymous No.13175571]

>>13175525
For me it's the McChicken! The best flame broiled sandwich around!

[Anonymous No.13175593]

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.

[Anonymous No.13175607]

>>13175571
Based and mcpilled

[Anonymous No.13175659]

IM WAITING

[Anonymous No.13175680]

Now that the chips are oiled, it’s time for seasoning. Feel free to go wild, here. I chose to stick with pretty safe options, but I’m sure all manner of seasoning blends would work, or even just plain salt if that’s more up your alley. My seasoning mix included:
>cheap truffle salt
>coarse salt
>garlic powder
>onion powder
>cayenne
>caraway seeds for a little razzle dazzle
>the poppy and sesame seeds that fell of the bagels as I cut them
>MSG
I seasoned mine pretty thoroughly, mixing and seasoning the chips a few times to make sure every chip was thoroughly seasoned. Next, spread the chips on parchment lined baking sheets in as close to a single layer as space allows. I used one 1/2 sheet pan and two 1/4 sheets for four bagels. At this point I usually give one more shake of seasoning as well. Arrange the sheets in an oven preheated to 300°F and bake for about 15-20 minutes, or until slightly golden brown, rotating the pans and stirring the chips once or twice.

[Anonymous No.13175703]

>>13175680
inb4 this retard covers his ‘dish’ with cheese.
You know it’s coming.

[Anonymous No.13175704]

SHOW ME THE FINISHED PRODUCT

[Anonymous No.13175715]

>>13175680
I want to see the final chips anon! Show me those chips! Yum!

[Anonymous No.13175736]

>>13175703
Sorry to disappoint, but no cheese added. One of the bagels I used was an Asiago one, if that gets your blood running any.

[Anonymous No.13175775]

Here is the finished product. Golden all over, with smaller or misshapen chips starting to brown in places. After tasting, I concluded that they needed a bit more salt for my taste, so an extra sprinkle of kosher salt was added while they were still warm. Speaking of warm, they should be mostly crisp when they come out of the oven, but if a few of the thicker chips have just a touch of chewiness, that’s fine. You’ll want to let these cool completely, and they will magically get more crispy and delicious as they approach room temp. As far as texture goes, the really thin chips will shatter instantly and melt in your mouth, but most of my cuts were the tiniest bit thicker, making the texture similar to a potato chip. Taste was basically what I was shooting for. They were plenty savory and satisfying, thanks to my good pal MSG, had a touch of spice, and a pleasant saltiness that isn’t quite as pronounced as most store bought pub mixes and bagel/pretzel chips.

[Anonymous No.13175784]

LOOKS SCRUMPTIOUS YEAH

[Anonymous No.13175812]

Another pic, as I don’t think the first one really does the product justice. The thicker these are cut, the harder they will be, so keep your cuts as thin as you can, and the result will be perfectly crispy without being difficult to eat. I’m enjoying a few chips with some store bought pimento cheese, which was fairly unimpressive, and had a sweetness I don’t much care for. Luckily the extra punch of salt from the chips made it a little better. I plan on trying to make my own pimento dip next, and taking it to my family’s thanksgiving, along with a big basket of bagel chips of course.

[Anonymous No.13175877]

FUCKIN NICE

[Anonymous No.13175925]

>>13175877
Thanks. Next week I’m gonna try a few different seasoning mixes, and maybe even try a “sweet” version with the cinnamon bagels that are sometimes available. Not sure what I’d dip those in, though. My real plan for thanksgiving is to make a whole big batch of bagel chips, and a few cold dips. Right now I’m thinking homemade pimento cheese, hummus, and possibly a smoked fish dip.

[Anonymous No.13175935]

THAT SOUNDS LIKE A GOOD THANKSGIVING WHERE YOU AT I WANT IN ON THAT

[Anonymous No.13176034]

>>13175925
Nice looking bagel chips anon, and thank you for a quality thread.

One of the local bagel places near my summer spot uses cinnamon and walnut cream cheese, you could experiment with something like that, or maybe a cranberry brie situation might work with your sweet bagel chips.

I used to work at a (different) bagel place, I ended up using leftovers for stuffing and bread pudding and would recommend. Just gotta account for that chewy crust that bagels have. A cream cheese with powdered sugar spread would be a good taste too, for our sweet cream cheeses (funfetti and strawberry) that's what we used.

You could always try a crab dip or a take on that generic buffalo chicken dip that white housewives make.

[Anonymous No.13176496]

>>13176034
Thanks for the kind words and advice. There’s enough shitposting here, so I’m always glad when my threads stay fairly civil. I think your suggestion of a sweetened cream cheese spread sounds really good, but Brie is really what got my interest. I bet these bagel chips would scoop warm Brie really well. Also, my brother is in HS, and he likes to make that exact buffalo chicken dip for get togethers like thanksgiving, so maybe I’ll bring some of my chips to supplement his as well. Pic related is the last Brie I had. Come payday, I’m making a cheese plate to use up my bagel chips.

[Anonymous No.13177710]

>>13175525
Gonna make these tonight, will update on how it turns out

[Anonymous No.13177923]

>>13177710
Came out way better than I expected. 10/10 would make stoned at 1am again

[Anonymous No.13178082]

>>13177923
They're supposed to be round.

[Anonymous No.13178112]

>>13178082
Fuck you bitchmade ass suckin spit for copper

[Anonymous No.13178126]

>>13177923
Looks good, anon. What seasoning did you use?

>>13178082
They might cook a little more evenly if they are all round and uniformly shaped, but I’ve noticed it doesn’t *really* matter that much, and that some will always be a little lighter or darker than others. Call it “rustic” or whatever.

[Anonymous No.13178209]

>>13175525
Could you elaborate on these free bagels? Do you literally walk up to the counter and ask if they have old stuff they want to get rid of?

[Anonymous No.13178332]

we dont have bagels here but chips of that sort made from bread or rye bread are sold at store.

[Anonymous No.13178389]

>>13177923
i want

[Anonymous No.13178909]

>>13178332
Where are you from amigo? We have pre-made varieties of these too, which I like, but this recipe stemmed from a surplus of bread available to me, and the desire for a salty snack when I had literally no grocery money. On the subject of bread, though, i would like to try this method with other types of baked goods, just to see what happens. There is a sub sandwich chain here(Jimmy Johns for those keeping score at home) that will give away their day old bread, or at worst sell it for 50¢. It’s long, skinny, somewhat chewy white bread, and I’ve been thinking it would make great chips.

[Anonymous No.13178975]

>>13178209
Give it a shot at your local bakery/Panera/Walmart baking section. Bread is usually pretty inexpensive to make, and goes bad fairly quickly, so there is usually a large amount being thrown away on any given day. I’d ask as close to closing time as possible. This where a little friendliness or a good story would probably come in handy. If it comes down to it, most of the time bread gets marked down pretty considerably first, and set out in a clearance section.

In my own instance, it’s sort of a charitable donation sort of thing. I play guitar at my in-law’s church, and apparently every Sunday morning, this couple goes into Panera and they pick up all the leftover bagels, bread, and pastries from Saturday. It’s a massive amount of bread. I’m talking probably 100 bagels, entire trays of danishes and other pastries, and multiple sheets of focaccia, all laid out for the congregation to eat or take home. I like to imagine that the remainder is taken to a food pantry, but I’m really not sure.

[Anonymous No.13179657]

>>13178082
I used shitty grocery store bagels so they were already sliced. Came out good tho

>>13178126
I went with a little salt, black pepper, cayenne, garlic powder, onion powder, MSG, and some Italian seasoning shit I found in my spice cabinet. Came out way better than expected but I needed to add more salt after they finished baking

[Anonymous No.13179997]

>>13179657
Sounds good, anon. I’ve found that you can season after they bake, but only while they’re still hot. I’m trying to think of other fun spice mixes to go with specific dips. I’d really like to make a cool Mediterranean spiced bagel chip to use for hummus.

As stated in an earlier post, my brother makes the generic buffalo chicken dip for parties and family get togethers, so I think it would be fun to bring a chip that is big and sturdy enough to hold up a warm, wet dip such as that. Maybe a riff on garlic-parm would be fun. For that particular chip, though, I want to experiment with pic related. JJ’s always has slightly stale bread that they will usually just give away, especially if you’re already ordering a sandwich there. It’s long, skinny loaves with a fairly tight crumb, that I think would absorb oil and seasoning well, crisp up similarly, and give a little more sturdiness and surface area that would work well for hot, melt-y dips. If this thread is still up when I try that, I’ll post results.

[Anonymous No.13180096]

>>13179997
There's a Jimmy John's on campus and I've got a free bagel plug back home. The recipe is easy enough to follow and I find myself having extra bread all the time. Thanks for all the advice anon

[Anonymous No.13180131]

I FUCKING LOVE THIS GUY LETS SHOW HIM SOME MORE LOVE FOOD & COOKING PEOPLE

[Anonymous No.13180908]

>>13180096
>>13180131
Gee thanks, anons. Glad I could inspire others to make a cheap and tasty snack at home. I’m sure this thread will die before too long, but I really enjoyed doing this little “cook-along”, and will try to make threads like this every so often, mostly focusing on less expensive foods, because I’m fairly poor. Also all caps anon has been extra nice. If you’re ever in central Ohio, I’ll get you a (cheap) beer sometime.

[Anonymous No.13180926]

thanks for the idea OP. there's a panera not too far from me. I'll go by one night and see if they can give me some old ones they're not going to sell.

[Anonymous No.13181195]

GIVE ME MORE GOD DAMN BAGEL CHIPS

[Anonymous No.13181416]

>>13180926
Let me know how that goes, if you don’t mind. My circumstance literally throws all the free bread I could want on a table in front of me, so I’d like to hear other anons results for a more accurate assessment of how easy it may be for others. Feel free to post pics of the results, too.

>>13181195
Tell ya what. Tomorrow is pay day, so I might get a wedge of fancy cheese from Kroger, now that their cheese section is worth a damn(remodeling ftw). I’ll stop at Jimmy Johns too, and make bread crackers to eat with my cheese. If this thread is still alive, I’ll post my results.

[Anonymous No.13182232]

>>13181416
Let’s keep this thread alive lads. We have to see this shit.

[Anonymous No.13182722]

>>13181416
>>13182232
Bumping because quality threads are rare

[Anonymous No.13182777]

>>13181416
This thread was genuinely interesting
Bump for interest in more bread chips

[Anonymous No.13184160]

>>13175525
HEy faggot it’s fucking tomorrow already
Where’s the chips?

[Anonymous No.13184297]

>>13184160
Nigger

[Anonymous No.13184520]

Patiently waiting for more fuckin CHIPS

[Anonymous No.13184794]

OP here. Thanks for the bumps, everyone. I’m at work until 7:00EST, but I’ll report back after I stop for bread and cheese. On that subject:

What kind of cheese do you like?? My local Kroger remodeled this year, and they added a fairly large cheese selection. I have one I’ve been wanting to splurge on, but wanted anon’s suggestions, too.

[Anonymous No.13184817]

>>13184794
Goat cheese + honey

[Anonymous No.13185037]

>>13184817
The cheese I’m specifically going to Kroger for is a soft ripened goat Cheese with a bloomed shell. I’m downright excited to try it, and I’ll be sure try it with honey.

[Anonymous No.13185288]

>>13184817
This sounds bretty good
>>13184794
Also a Brie would probably work pretty well as mentioned previously

[Anonymous No.13185594]

bump for bagel chips

[Anonymous No.13186002]

Bumping from Kroger. Of course they are out of the cheese I specifically came for. Wish me luck, anon.

[Anonymous No.13186103]

>>13186002

[Anonymous No.13186128]

Thanks for the idea op. Might try this someday. I sometimes eat soup/salad croutons right out of the bag, so I will probably love this as well. I imagine they would work well in soups, salads, on chili or whatever.

[Anonymous No.13186253]

>>13186128
The process to make them is really really similar to croutons, and they substitute REALLY well in salads.

[Anonymous No.13186333]

Jimmy Johns was a success. I got a little $3 sandwich, and they didn’t charge me for the bread, and told me to take all I wanted. I doubt they would have charged me anyway. Notice the loaves sitting on top of the display glass. This is the usual spot for day old bread.

[Anonymous No.13186454]

Cheese selection from Kroger included:
>a cheap hunk of Colby
>Brie fermier
>Cambozola black label, which kind of feels like a hybrid between blue and Brie

Jimmy Johns bread chips are coming out of the oven soon.

[Anonymous No.13186567]

>>13186333
>>13186454
good shit anon, glad youre back

[Anonymous No.13186571]

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.

[Anonymous No.13186599]

>>13186571
I think at this point, you would call that "Melba toast".

[Anonymous No.13186660]

>>13186599
I think you’re probably right. After a quick google search, it seems pretty similar. In my research, it seems like pâté is a pretty common topping for melba toast. Now I really want some duck liver pâté...

[Anonymous No.13186683]

>>13186571
Those look good and I know my gf would love that shit
I’m definitely gonna have to try this, thanks for all the info anon. It’s simple, it’s cheap, it’s not very healthy, but for fucks sake it’s practically free and that makes it worthwhile

[Anonymous No.13187473]

>>13186571
BTW how much do you weigh?