In high school, I was friends with a girl that was on our lacrosse team. She was very funny and always had these interesting theories about life and usually, boys.
She said to be wary of any guy whose favorite type of bagel is “plain.” She claimed that any guy (or anyone, I guess) that preferred plain, “flavorless” bagels has to be boring and not worth the time.
Quite the theory, right?
Now, I don’t not like plain bagels, but it’s definitely not my go-to. My favorite bagel flavor of all-time is the Everything.
In my first cookbook, I even made the “Everything Bagel Bun,” which is still one of my absolute favorite recipes from the book, that I make on the weekends, smeared with some avocado or vegan butter. It’s incredible, seriously!
Now, as you know (or should know!), the Inspiralizer can also make chip slices, perfect for making crispy, uniformly sized chips! Instead of painstakingly slicing with a mandolin, just load the potato on the Inspiralizer and spiralize away.
You can see it in this video from our YouTube channel:
This seasoning was actually adapted from Marc Forgione’s recipe in his cookbook and from the amazing Everything Bagel biscuits (stuffed with cream cheese) that arrive at every table for dinner. Then, he makes a larger sized biscuit (not stuffed with cream cheese) during brunch and it’s EPIC. And he was one of our groomsmen (he’s my husband’s good friend since college), so I’m sure he wouldn’t mind me taking his seasoning ;-)
These chips are perfetly crispy! However, there’s a trick – as the recipe indicates, you MUST cook them carefully. Watch the chips as they cook, don’t just pop them in the oven and leave them there – they’ll burn or cook unevenly. After cooking for 15 minutes, check every two minutes, picking out the pieces that are already cooked fully, until all the chips are evenly cooked.
And keep in mind – after you take the chips out of the oven, they will crisp up, so if they seem a little floppy but they’re fully golden brown, they’ll crisp up in 5 minutes out of the oven.
I hope you love these chips as much as I do, and make them for a healthy week snack – they pair well with sandwiches! They’re also great dipped in your favorite cream cheese (I love this vegan version.)
PLEASE NOTE: Currently, I am celebrating my one year wedding anniversary with my husband, in Southeast Asia. Thus, I am not checking blog comments and messages. If you do leave a comment, Meaghan, our Brand & Community Manager is here to respond and help with any questions. You can always e-mail her if you need anything while I’m gone. I return July 4th weekend, and will respond to everything that week when I’m back in the office. Thank you for your patience and understanding as I enjoy this time with my husband!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 4 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the chips:
- 2 large russet potatoes, peeled
- 3 tablespoons olive oil
- Everything bagel seasoning:
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1¼ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly cracked black pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, mix together the ingredients for the everything bagel seasoning. Combine well and set aside.
- Slice the potatoes halfway through lengthwise, careful not to pierce the center. Spiralize the potatoes on Blade A to make the chip slices.
- Lay the spiralized potatoes out on the parchment paper. If needed, line another baking sheet to accommodate all the slices – do not overlap potatoes.
- Place the olive oil in a small bowl and using a brush, brush the slices with three-quarters of the olive oil. Sprinkle over evenly with three-quarters of the every bagel seasoning.
- Bake in the oven for 15 minutes, flip over, brush with remaining olive oil and season with remaining seasoning. Place the chips back into the oven and cook another 7-10 minutes, checking every 2-3 minutes to make sure the chips don’t burn. If they begin to burn, remove the ones that are burning and place the others back in the oven.
- Let rest for 5 minutes to fully crisp up before serving.