1. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
2. Begin by cutting the sourdough bagel in half and then slice each half into 1/8-inch pieces.
3. 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.
4. Place each bagel chip onto the baking sheet ensuring they are spread evenly.
5. Top the bagel chips with salt, pepper, and/or seasoing of your choice.
6. 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

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