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Garlic Rosemary Bagel Crisps

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  • 4 Bagels; (about 1 pound), cut into very thin slices with a serrated knife
  • 1 1/2 ts Dried rosemary
  • 4 lg Garlic cloves; minced with 1/4 teaspoon salt
  • 1/2 c Olive oil
  • 1 tb Coarse salt


Arrange the bagel slices in one layer on 2 large baking sheets. In a blender puree the rosemary and the garlic mixture with the oil until the mixture is smooth. Brush the slices with the mixture, sprinkle them with the salt, and bake them in a preheated 350F. oven for 15 to 18 minutes, or until they are golden.
Makes about 1 pound.
Gourmet October 1992
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