Everything Bagel Bun Spiralized Potato Chips

Everything Bagel Bun Spiralized Potato Chips

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?

Everything Bagel Bun Spiralized Potato Chips

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.

Everything Bagel Bun Spiralized Potato Chips

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.

Everything Bagel Bun Spiralized Potato Chips

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.

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5.0 from 1 reviews
Everything Bagel Bun Spiralized Chips
Prep time: 
Cook time: 
Total time: 
Serves: 60 chips
  • 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
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl, mix together the ingredients for the everything bagel seasoning. Combine well and set aside.
  3. Slice the potatoes halfway through lengthwise, careful not to pierce the center. Spiralize the potatoes on Blade A to make the chip slices.
  4. Lay the spiralized potatoes out on the parchment paper. If needed, line another baking sheet to accommodate all the slices – do not overlap potatoes.
  5. 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.
  6. 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.
  7. Let rest for 5 minutes to fully crisp up before serving.

Everything Bagel Spiralized Potato Chips

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The Inspiralizer by inspiralized

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  1. Everything bagels beat out plain every day of the week! I love the idea of using those flavors on a chip. Brilliant!

  2. I LOVE THESE!!! a) I love everything bagel flavor. b) I love that you showed me how to make thin slices on the inspiralizer!!! soooooooo doing this today. (ps. I hate my mandolin… ugh!)

  3. This way of cutting chips seems a little less scary than using my mandolin. I love using my mandolin…until it gets a little too close to the end. Even with my slicing guard, I still worry about the tops of my poor little fingertips sometimes. ;-)

  4. So clever!!! I was so excited to see you make these on Snapchat. No more annoying slicing!

  5. These chips sound delicious! Do you think you can make plantain chips the same way? I had some in NYC at a restaurant called Empanada Mama, and now I am hooked!

    • You can make all types of chips using this method! Give it a shot – just keep an eye when you’re baking. Different veggies and fruit will crisp up quicker or slower than others.

  6. This came out great!

  7. These are AMAZING!! I had to wait til the weather in Cali cooled a bit before I could think of heating my oven but these were worth the wait! I made a purple tweaks to make the recipe easier to make in a larger batch for my family. I doubled the recipe. Put potato slices in a large bowl and tossed with half of the amount of olive oil (1/2 the fat!! No less taste) and tossed the seasoning on then put on baking sheets with silpat mats on them. Perfect! Tossing the potatoes saved me a lot of time rather than brushing on the oil for such a large batch. I was initially concerned that doing it that way would burn or over lol the seeds, but it did not. I also cooked them on convection mode at 400 with 3 trays. Perfect!

  8. I’m such a goof! I saw this and got excited (because I love Everything Bagels) and then very confused … how would the bagel fit on the Inspiralizerl? Luckily I kept reading and will be trying this over the weekend. Thank you for all the good ideas!


  1. […] following post was originally featured on Inspiralized and written by Alissandra Maffucci, who is part of POPSUGAR Select […]

  2. […] following post was originally featured on Inspiralized and written by Alissandra Maffucci, who is part of POPSUGAR Select […]

  3. […] following post was originally featured on Inspiralized and written by Alissandra Maffucci, who is part of POPSUGAR Select […]

  4. […] following post was originally featured on Inspiralized and written by Alissandra Maffucci, who is part of POPSUGAR Select […]

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