BagelChips

Chip Days: Tuesday, Friday, and Saturday

Bagel Chip Steps

1. Use old bagels - previous bagel day or older. Check for mold, old bagels can be found on white shelves or in walk-in on bottom shelf of the speed rack

2. The small deli slicer is used for bagel chipping and can be found on the same shelving area as the safe and behind the small mixer.

3. Slice into chips and be sure to turn off machine when placing new bagels in to be sliced for safety and toss any chips that are too thick to be baked.

4. Place chips on a large tray woth parchment paper and spray with oil (you can also toss them in abowl with oil) and sprinkle kosher salt on top, make sure they are spread out enough that there is no overlap so they can be baked evenly.

Bake at 350

Bake for 15 minutes first and then check on them to ensure none are burnt and if needed you can leave them in the oven for a few more minutes. Keep and eye on them afterthe first 15 minutes to prevent burning'''

5. Bag them inthe window bags by variety (Plain, cheesey, everything mix, sweet) between 6.5-7 oz.

6. Heat seal bags and fold label into the bag, make sure the labels have the date stamped on the back (place label at the top and fold tie over twice, the label should stay in without staples)

7. place finished bags in the racks by the window on employee door side and refill the shop if needed.

If chipping on a non-bagel chip day, or if there are not a lot of bagels to be chipped, chip them and then bag them up in heavy bags and place in walk-in for next day or next bagel chip day. If using a bag of already chipped bagels, make sure to check for any mold.