Servings: 12 roundels
Ingredients
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4 day-old bagels (bagels should be a little dry)
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1 tsp of Olive Oil Divine's Hawaiian Black Salt and/or Olive Oil Divine's Garlic Herb Seasoning (Salt Free)
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1/2 tsp freshly ground black pepper
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1 tbsp of Olive Oil Divine's Garlic Fused Extra Virgin Olive Oil
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1 tbsp of Olive Oil Divine's Tuscan Herb Infused Extra Virgin Olive Oil or 1 tbsp of Olive Oil Divine's Pesto Fused Extra Virgin Olive Oil
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1/2 cup of Olive Oil Divine's Fig Dark Balsamic Vinegar
Directions
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Cut bagels across into slices about 1/4 inch thick and spread out on a cutting board.
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In a mason jar, combine olive oils and spices.
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Brush mixture over both sides of bagel slices and rest for 2 minutes (you want the bagels to absorb the olive oils). Repeat this process 3-4 times until the flavors seep into the bagels.
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Place bagel wedges on mesh drying trays. Dry at 155 degrees Fahrenheit for about 2 hours or until firm and crisp.
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Let cool completely on trays or wire cooling racks.
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Once cooled drizzle with our Fig Aged Balsamic Vinegar.
A great on-the-go snack, trail snack, appetizer, or a fun breakfast option!