Bagel chips

Yield: 40 servings

Measure Ingredient
1 6 oz bagel
⅛ teaspoon Garlic powder; or to taste
⅛ teaspoon Onion powder; or to taste
⅛ teaspoon Cumin; or to taste
⅛ teaspoon Oregano; or to taste
⅛ teaspoon Parmesan cheese, or to taste
⅛ teaspoon Soy sauce, or to taste
⅛ teaspoon Chili powder; or to taste

Recipe by: The Joslin Diabetes Gourmet Cookbook Preparation Time: 0:15 Preheat oven at 400 or toaster oven works fine. With a sharp knife, slice bagel into very thin slices so that you can almost see through them (you'll get about 10 slices). Place slices on a baking sheet.

Lightly spray with cooking spray. Quickly sprinkle in a small amount of seasoning (a little goes a long way) or leave plain. Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily.

Break each slice into 4 chips. Store in an airtight container for up to 3 days.

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