dependable
dunkers
bagel chips
Everyone loves fresh bagels, but commercially produced bagel chips can be dry and tasteless. For the best of both worlds, give this recipe a try with any of your favorite flavor of bagels.
Makes about 48 chips
3 bagels
1 Preheat the oven to 325°F.
2 Using a long serrated knife, cut each bagel in half crosswise, making 2 half-circles. Working one at a time, stand a bagel half cut side down on a work surface. Carefully slice as thinly as possible, getting about 8 slices per bagel half.
3 Arrange the slices in a single layer on 1 or 2 large baking sheets. Bake until crisp and lightly browned at the edges, 5 to 7 minutes. Serve slightly warm or at room temperature. These chips are best served the same day they are made.
VARIATION
golden bagel chips Brush the top of each bagel slice with olive oil or spray with no-stick cooking spray and bake until lightly browned, 6 to 8 minutes.
crostini
Fresh baguettes are great to serve with dips and spreads, but they require last-minute slicing that is a nuisance when you’re entertaining. These little toasts make a deliciously crunchy base for cheeses and other spreads and can be easily prepared in advance.
Makes about 50 crostini
1 baguette (8 to 12 ounces), sliced 1⁄4 to 3⁄8 inch thick
1⁄3 cup extra-virgin olive oil
1 Preheat the oven to 400°F.
2 Arrange the bread slices in a single layer on a large baking sheet. Brush the top of each slice lightly with oil.
3 Bake for 7 to 10 minutes, until golden and lightly toasted at the edges. Let cool. Use at once, or store airtight at room temperature for up to 3 days.
VARIATION
garlic crostini Bake the crostini as directed above. When cool enough to handle, rub the browned side of each with the cut side of a garlic clove, grating against the rough surface to distribute the garlic flavor.
rosemary focaccia
Bite-size squares of fragrant flat bread slicked with olive oil make a nice addition to any bread basket. This one begins with frozen bread dough, so it couldn’t be easier.
Makes 1 loaf, about 11 by 7 inches; serves 6 to 8
2 tablespoons chopped fresh rosemary or 2 teaspoons chopped dried
1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons extra- virgin olive oil
2 teaspoons yellow cornmeal
1⁄2 teaspoon kosher or other coarse salt
1 On a lightly floured work surface, knead the rosemary into the dough. Let rest for 5 minutes.
2 Brush an 11 by 7-inch baking pan with 1 tablespoon of the olive oil and sprinkle with the cornmeal. Pat or roll out the bread dough to fit inside the pan. Brush the surface of the dough with 1 tablespoon of the olive oil and sprinkle with salt. Indent the surface of the dough by pressing all over with your fingertips. Cover with a kitchen towel and let rise in a warm, draft-free spot for 1 hour, or until nicely puffed but not necessarily doubled in bulk. Press the dough again all over with your fingertips.
3 Meanwhile, preheat the oven to 375°F. Brush the dough with the remaining 1 tablespoon olive oil. Bake for 18 to 20 minutes, or until the bread is baked through and the top is golden brown. Let cool for 5 minutes in the pan, then transfer to a wire rack. Serve slightly warm or at room temperature, cut into small squares. This is best served the same day it is made.
won ton crisps
Won ton wrappers are usually sold in 1-pound packages, either refrigerated or frozen. Each package contains anywhere from 80 to 120 wrappers, depending upon their thickness. When cut diagonally into 2 triangles, wrappers make crispy bite-size chips for dips. For a more whimsical approach, won tons can be wrinkled and baked in irregular shapes: just scrunch them in your hand and place on a baking sheet prior to brushing and baking.
Makes 48
24 won ton wrappers (about 3 inches square)
1⁄4 cup olive oil or melted butter
1 Preheat the oven to 350°F.
2 Stack the won ton wrappers and using a large sharp knife, cut in half diagonally to make triangular pieces. Line a baking sheet with foil to facilitate cleanup. Arrange the wrappers in a single layer so the edges are not touching. Brush with oil.
3 Bake for 6 to 8 minutes, until lightly golden and crisp. Let cool on a wire rack. Serve at once or store in an airtight container for up to 3 days.
VARIATIONS
parmesan won ton crisps After brushing with oil or butter, sprinkle 3 to 4 tablespoons freshly grated Parmesan cheese over the wrappers and season with freshly ground black pepper to taste. Bake as directed above.
sesame won ton crisps Instead of olive oil or butter, lightly brush the wrappers with 3 tablespoons Asian sesame oil and sprinkle with 2 tablespoons black or white sesame seeds. Bake as directed above.
spiced won ton crisps After brushing with olive oil or butter, sprinkle the wrappers very lightly with a spice such as curry powder, chili powder, or hot paprika. Bake as directed above.
poppadums
These savory crisp lentil wafers puff up dramatically in hot oil. Poppadums are delightful on their own or as a vehicle for delivering chutneys and other dips. Look for them in Indian grocery stores and in the ethnic foods section of gourmet supermarkets. They come plain or spiced, with flavors like cumin, pepper, garlic, or chile.
Makes about 15
2 to 4 cups peanut or vegetable oil
1 box or bag (4 ounces) plain or spiced poppadums, about 5 inches in diameter
1 In a large wok or skillet, heat the oil to 375°F on a deep-frying thermometer. Using tongs, slide the poppadums into the hot oil one at a time. Fry, turning once if needed, until the poppadums are puffed and golden, 4 to 5 seconds.
2 Drain well on paper towels, and blot gently to absorb excess oil. Serve the whole poppadums warm or at room temperature. Have guests break off pieces for dipping.
baked tortilla chips
Latin markets sometimes carry a rainbow of fresh tortillas—made with dusky red chili powder, blue cornmeal, or earthy whole wheat flour. While bagged chips are convenient, homemade have incomparable taste and texture.
Makes 48 tortilla chips
8 corn or flour tortillas, about 6 inches round
1 Preheat the oven to 400°F.
2 Stack the tortillas on top of each other and cut into 6 pie-shaped wedges. Alternatively, cut the tortillas into strips or irregularly shaped, elongated triangles. Lay the tortilla wedges flat in a single layer on one or more baking sheets.
3 Bake for 5 minutes. Turn over and bake for 5 minutes longer, or until crisp. Let cool. If made in advance, store in an airtight container at room temperature for up to 2 days.
VARIATIONS
golden baked chips Before baking, lightly brush each tortilla wedge with vegetable or olive oil, or spray with no-stick cooking spray.
spiced baked chips After brushing with oil, sprinkle the tortilla wedges very lightly with a spice such as coarse salt, chili powder, or cumin. Bake as directed above.
baked pita chips
Pocket bread makes delicious crispy, low-fat chips to serve with dips and spreads. The pita triangles take on a natural curl as they bake, making them attractive as well as practical. Serve them plain, or seasoned as suggested in the variations below.
Makes 48 pita chips
4 white or whole wheat pita pocket breads (6 to 7 inches in diameter)
1 Preheat the oven to 400°F.
2 Split the pita breads horizontally to make 8 rounds. Stack the rounds on top of each other and cut into 6 pie-shaped wedges. Lay the pita wedges flat in a single layer on one or more baking sheets.
3 Bake until crisp and barely browned at the edges, 7 to 10 minutes. Let cool. If made in advance, store in an airtight container at room temperature for up to 2 days.
VARIATIONS
cheesy pita chips Before baking, sprinkle the rough side of each pita triangle with freshly grated Parmesan cheese.
golden pita chips Before baking, lightly brush the rough side of each pita triangle with plain or flavored extra-virgin olive oil, such as garlic, basil, or lemon oil; or spray with no-stick cooking spray.
herbed pita chips Before baking, lightly brush the rough side of each pita triangle with extra-virgin olive oil and sprinkle with a dash of dried herbs or spices, such as dill or crushed fennel seed.
spiced pita chips Before baking, lightly brush the rough side of each pita triangle with extra-virgin olive oil and sprinkle lightly with a mix of coarse salt and zahtar, a Middle Eastern blend of sesame seeds, powdered sumac, and dried thyme, or with a mix of coarse salt, cumin, and cayenne pepper or chipotle chile powder.
