Everything Bagel Bun Spiralized Chips
Try this Everything Bagel Bun Spiralized Chips recipe, or contribute your own.
Try this Everything Bagel Bun Spiralized Chips recipe, or contribute your own.
- Carbohydrate 2.30210568745242 g
- Cholesterol 0 mg
- Fat 0.248104562471594 g
- Fiber 0.186610619077981 g
- Protein 0.299208583297362 g
- Saturated Fat 0.0349058270792111 g
- Serving Size 1 1 chip (13g)
- Sodium 20.0360124999791 mg
- Sugar 2.11549506837444 g
- Trans Fat 0.0108785374975348 g
- Calories 12 calories
Step-by-step
- 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.
Most people crowd potato slices on baking sheets, trapping steam and causing soggy results instead of uniform crispness. Achieving a brittle texture requires direct thermal transfer and rapid moisture evaporation. Russet potatoes provide an ideal high-amylose starch matrix that gels during baking and then shatters into a crisp surface upon cooling. Slicing the tubers halfway through lengthwise before using Blade A creates a continuous ribbon with structural integrity.
Flavor Chemistry and Thermal Reactions
Garlic powder and onion powder contain volatile organosulfur compounds that undergo Maillard reactions when exposed to 400 degrees F dry heat for 15 minutes. Combining these powders with toasted sesame seeds and poppy seeds builds a complex aromatic profile where lipid-soluble compounds in the olive oil bind the spices to the starch surface. Brushing three-quarters of the oil initially ensures proper adhesion without saturating the potato cells to the point of structural collapse. Flipping the chips halfway through allows the remaining oil and seasoning to adhere to the newly exposed face, balancing the fat distribution across both sides before the final 7-to-10-minute baking window.Post-Bake Crystallization and Pairing
Starch molecules undergo retrogradation during the mandatory 5-minute rest period off the heat, locking the rigid shape in place. Removing individual pieces as soon as they reach a deep golden brown prevents bitter burnt notes from ruining the batch, since sulfur compounds turn acrid quickly past the optimal browning threshold. Pair these savory snacks with an acidic dip like cultured sour cream or fermented dill yogurt; the lactic acid cuts through the dense lipid coating and balances the robust allium notes.
