• Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
• Begin by cutting the sourdough bagel in half and then slice each half into 1/8-inch pieces.
• Fill a bowl with the olive oil and start to coat the bagel chip slices in the olive oil. This is best achieved in small batches.
• Place each bagel chip onto the baking sheet ensuring they are spread evenly.
• Top the bagel chips with salt, pepper, and/or seasoing of your choice.
• Bake for 15-17 minutes or until the chips start to lightly brown and feel crispy. Rotate the pan half way through baking.

How to store sourdough bagel chips

• To maximize shelf life and maintain that crisp texture, ensure the chips are thoroughly cooled and dry before storing them.
• Sourdough bagel chips can last 2 weeks in an air-tight container at room temperature.
• Keep them in a cool, dry place away from direct sunlight and moisture.
• If they start to lose their crispness, a brief stint in a preheated oven can help restore their crunch.