Everything Bagel Veggie Chips Recipes
EVERYTHING BAGEL DIP
Think of this as a deconstructed everything bagel with extra schmear. A little tangy from sour cream, this spread can be used as a dip for pretzels, potato chips, raw vegetables and, yes, bagel chips. But it's just as good on a sandwich - or even a bagel, if you're crazy for everything spice. One thing to note: If you're making it by hand, make sure to keep your cream cheese quite soft. It'll make things a lot easier.
Provided by Ali Slagle
Categories easy, quick, snack, dips and spreads, appetizer
Time 5m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the dried onion, seeds, garlic powder and flaky salt. In a medium bowl, using a whisk or an electric hand mixer, blend together the cream cheese and sour cream until smooth and fluffy. Stir in all but 1 tablespoon of spice mixture.
- Eat at once, or refrigerate for 15 minutes or up to 5 days for dip to thicken and flavors to meld. Garnish with the remaining 1 tablespoon spice mixture, and serve chips, vegetables or pretzels.
FRESH VEGGIE BAGEL SANDWICH
This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
Provided by Annie
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 63.7 g, Fat 2.9 g, Fiber 5.9 g, Protein 14.3 g, SaturatedFat 0.4 g, Sodium 680.9 mg, Sugar 6.6 g
EVERYTHING BAGEL VEGGIE CHIPS
You'll never guess these tasty, crispy, colorful, veggie chips are made from only 3 ingredients! A spritz of cooking spray and a sprinkle of savory everything seasoning are all it takes to make potatoes into a quick easy snack. We threw in a creamy horseradish sauce, too, just because it goes so well.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the veggie chips: Preheat the oven to 400 degrees F. Spray 2 parchment-lined baking sheets with nonstick cooking spray.
- Slice the potatoes crosswise into 1/8-inch rounds using a mandoline or sharp knife. Place the sweet potatoes on one baking sheet and the regular potatoes on the other and spread into an even layer on each. The potatoes can be tightly squeezed into one layer but should not be overlapping. Spray the potatoes with the nonstick spray, making sure you spray each one. Sprinkle the everything season evenly over both baking sheets.
- Bake for 10 minutes, then rotate the baking sheets front to back and top to bottom. Continue to bake until the chips begin to brown and crisp, another 10 to 15 minutes. The sweet and regular potatoes will crisp at different rates. Let the chips cool on the baking sheets for another 5 minutes.
- For the horseradish sauce: While the chips are baking, mix the sour cream, horseradish, Worcestershire, hot sauce and salt in a small bowl. Fold in the scallions.
- Transfer the chips to a serving plate or bowl and serve with the horseradish dipping sauce.
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- See notes below about using store-bought seasoning blend. If using the homemade seasoning blend, add 1/3 cup to a small skillet or pot over medium heat then toast until dried onion and sesame seeds are light golden brown and very fragrant. I like to let the pan sit on the burner for 15-20 seconds then lift, swirl, and repeat, vs swirling the pan on the burner. The whole process should take a minute or so. Set pan aside then let mixture cool slightly.
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- Heat oil in a nonstick pan, add the onions and a pinch of salt. Cook on medium flame, stirring occasionally, until the onions are lightly browned and caramelized, about 20 minutes. Turn off the heat and let the onions cool slightly.
- In the meantime combine mayonnaise and sour cream in a mixing bowl. Add the cooled onions, everything bagel topping, salt and pepper. Mix well and refrigerate for at least 1 hour for the flavors to meld.
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- Wash and chop the sweet potato, then put it onto the prepared baking sheet. Drizzle it with about 1/3 tablespoon of olive oil and put in the oven. Set timer for 15 minutes.
- Wash and chop the broccoli and cauliflower. When timer goes off, add the broccoli and cauliflower to the baking pan with the sweet potato. Drizzle with olive oil (about 2/3 tablespoon) and 1 tablespoon of everything bagel seasoning (or as much as you like) and carefully toss to coat.
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- Simply cut the top off the garlic, then drizzle with a touch of extra virgin olive oil. Wrap the garlic head in foil, and place in a preheated 350ºF oven. Bake for about forty-five minutes, or until garlic is very fragrant.
- When the garlic is cool enough to handle after removing from the oven, squeeze the entire head over a small container to remove all the garlic from the skin. I typically roast two to three heads of garlic at a time and simply store the remainder in a small glass container in the fridge until ready to use.
- Place the Greek yogurt roasted garlic, chives, Everything but the Bagel Seasoning, smoked paprika, and Worcestershire sauce in a medium bowl.
- Whisk until smooth, about thirty seconds. Scrape down the sides, and give the dip few more whisks.
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- Prepare the kale by rinsing it and patting it dry. Then remove the leaves from the stems and break the leaves into chip-size pieces (about 1 1/2 to 2 inches).
- Season the kale with olive oil and everything bagel seasoning. Using your hands, toss the kale several times and spread it out across two parchment-lined sheet pans.
- Place the pans in the oven on two racks and bake for 15 minutes. Rotate pans halfway through baking.
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