Why aren’t you making bagel chips and pickled onion yet?

When my crew works weekends I buy everybody breakfast. And by breakfast I just mean bagels and coffee.

Inevitably I’ve got somewhere between 4-8 bagels left at the end of the day so I started making bagel chips to not let them go to waste. The batch pictured is with olive oil and Old Bay.

During COVID I had taken to “fridge-pickling” red onion to add a little pop to making a sandwich or a salad. Batch pictured is with dill, Montreal steak seasoning, and honey.

These two with a tin make an absolutely satisfying meal, though. The hearty crunch of the bagel chip under the fatty savoriness of the fish finishes off with the citrusy pop of dill and ACV, all with a garlic and Old Bay finish.

Grab yourself some day-old bagels and a red onion and whatever seasonings you like. It’ll turn your tin of Beach Cliff into a hipster restaurant appetizer for all of $.25 per serving.