Gluten-Free Bagel Chips

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Sometimes I like to make things I haven’t eaten in a while. Cinnamon Rolls. It took a while before I found a cinnamon roll recipe I liked. As in I tried at least 5 different ones and they were all dense (as I find happens often with bread too). Something else I really wanted to make were bagels.

I always enjoyed bagels growing up. Toasted with some cream cheese maybe. Toasted to make a breakfast sandwich. Toasted with some peanut butter (although I’d probably use almond now).

I also really enjoyed bagel chips, especially in trail mixes. A few months ago I realized they are now selling snacks of bagel chips and dip. They were so cute and really gave me an urge to make some. And then my friend John and I started talking about bagel chips and that pretty much solidified that I had to make some.

Zach, my mom, and I all tasted this. Verdict was that they were delicious, perfectly crunchy. The great thing about this is you can make a variety of kinds and flavor match ups. Here I have used everything bagels and paired it with a roasted garlic dip. You could also enjoy them with a cheeseball. Or go sweet. Maybe a cinnamon raisin bagels with a pumpkin-y dip. Or cherry bagels with a Spanish style chocolate dip. Or blueberry with a lemon butter. Or an Asiago bagel. Or a pretzel bagel with cheese maybe. Play. Experiment. Have fun.

Gluten-Free Bagel Chips:

  • 1-2 Gluten-Free Bagels (there are loads out there to search on Pinterest)
  • 1/4 cup coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

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Brittany’s Gluten-Free Bagels

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Do you ever have places that just seem to call your name? Sometimes it’s a quiet faint whisper. A gentle, little nudge. Sometimes it seems to yell your name from the rooftops.

I don’t know if you ever experience this, but for me the answer is a definitive YES. Some of my favorite trips: Yosemite, Vancouver. They were places I was drawn. An internal knowing that I needed these trips for some reason. Currently Oregon is on my list. I know that I have to take a trip there. It yells my name, “Brittany why haven’t you come here yet?!?!” Good freaking question. The foodie, hippie, weirdness has captivated me.

Closer to home, Bloomington draws me in. There is an inherent since of belonging when I go there. It tells me to venture there. Come eat. Come to the market. Move my market booth there? Why not try? Come explore. Walk around downtown. Walk around campus. This initial pic is one from a trip I took last weekend when my friend, Heather and I ventured there.

For Indiana I would consider it a progressive town. It is beautiful and inviting. Plus it holds inspiration for a foodie like me. Heather is an IU grad so she showed me around the local haunts. An inside look at good food and places to go. On our way back to the car we stopped at Bloomington Bagels. Locally made and boiled, is what the sign said. Local is a key word for me, that makes me stop in my tracks. Plus this is my second experience with bagels. When I went to Colorado this summer for my cousin, Jacki, the local coffee shop served gluten-free bagel sandwiches. I had intended to work on gluten-free bagels then. However, creativity for me is usually a spark. If I don’t strike right away, it will diminish. So Bloomington reignited that spark and yesterday I took action.  Continue reading “Brittany’s Gluten-Free Bagels”