We have a no-waste policy at bagels + schmear.

Bagels are at their best on the day they are baked, but they will still toast up beautifully, so we sell them for half price the next day for people to fill their freezers. If we have any left we turn them into bagel chips, which are delicious for scooping dips (or schmear) to serve with drinks or scattered over salads. If you have any bagels that are past their prime and no room in your freezer, this is for you.

You can serve them with schmear, or  hummus, guacamole, tzatziki or just munch on them as a crispy snack.

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Bagel chips

METHOD:

• Preheat the oven to 180°C

• Using 1–2-day old bagels, slice your bagels into thin chips using a serrated knife (approx. ½ cm thick or as thin as you can get)

• Arrange the chips in a single layer on a baking sheet and brush each one with a good quality olive oil. Use a pastry brush or even a clean paint brush for this task.

• Sprinkle with your seasoning of choice (we love za’atar and Maldon sea salt flakes)

• Toss the chips to make sure they are all coated evenly

• Bake until lightly browned and crisp — about 5 – 10 minutes. Keep your eye on them as they can change colour very quickly.

• Let cool completely and store in an airtight container. They will stay crisp for up to a week in the airtight container.

Francesca Goldhill is the founder of bagels + schmear