Udi’s Gluten Free
Homemade Bagel Chips and Cucumber Dill Dip
This recipe combo has been on my mind for a couple of months now. As a community leader in the Udi’s Gluten Free Blog Frog community I get some freebies to taste test. One of the first products I tried out was the Udi’s Plain bagels. I like to have a fried egg and cheese bagel sandwich occasionally for breakfast so that is how I tried out the Udi’s bagels. The bagel tasted great.
One night during one of our live chats members were sharing ways they could use Udi’s products other than what they were intended for. What better way is there to use bagels then to make bagel chips?
This is the recipe I came up with.
Udi’s Gluten Free Bagel Chips
2 Udi’s Plain Bagels
¼ cup olive oil
½ tsp garlic salt
¼ tsp Italian Seasoning
A pitch of dry dill weed
Carefully slice the bagels thinly. The slices don’t have to be perfect. Variation in the thickness, shape and size is what makes bagel chips so much fun to snake on.
In a bowl or a gallon size zip topped bag toss olive oil with the bagel pieces. Take your time and evenly coat the pieces as well as you can. Not all of the pieces will be entirely covered with olive oil.
Mix the spices and sprinkle into the bag. Seal and shake to cover the bagel pieces with spices. The spices I used are really just a starting point. You can flavor your bagels bites with any spices you like. You could add some ground pepper flakes or a small amount of cayenne pepper if you like things spicy. This is one of those recipes you can change up depending on what flavors you fell like having.
Spread the pieces on a large baking sheet in a single layer. Bake for 7 minutes in a 400 degree oven.
Remove bagel chips from the baking pan and cool on a cooling rack. This will keep you chips crispy.
Store in an air tight container. This recipe is great for using up bagels that have gone a little stale.
To make the Cucumber and Dill Dip
Cucumber and Dill Dip
4 oz softened reduced fat cream cheese
½ a large cucumber, peeled, seeded and chopped fine
½ tsp fresh dill, chopped fine
A dash of salt and pepper
Peel, cut in half and seed the cucumber scraping a teaspoon down the center to remove the seeds. Dice into small pieces. Chop the fresh dill finely. If you don’t have any fresh dill handy you can use dry dill weed instead. You may have to adjust the measurements. Add ¼ teaspoon of dry dill weed to start with. Then add more if needed.
I had a few sprigs of dill out in my container garden that I used.
Add the softened cream cheese , cucumber and dill to a small bowl and mix together. Salt and pepper to taste. Chill for at least 2 hours before serving. Overnight is best. When ready to serve mix well and taste in case you need to make any adjustments to the spices.
Serve with Udi’s Gluten Free bagel chips. Recipe can be doubled.