Today I’m sharing a fun gluten-free snack that’s a combo of sweet and salty. They’re perfect to pack in lunches or backpacks for a mid day snack! I’m happy to share this new sponsored recipe through my ongoing partnership with Udi’s Gluten Free as an Udi’s ambassador.
These gluten-free cinnamon raisin bagel chips are peanut free, nut-free, soy-free, wheat-free and dairy-free, which makes them a safe snack for most classrooms too! They’re easy to make and are a great choice for a snack that a child helps you make. My friend’s daughter helped me make these the second time. I did the cutting, but she did the rest!
The star of this recipe is of course the gluten-free bagels! I used Udi’s Gluten Free Cinnamon Raisin bagels. They’re soft and chewy and we have them often around here. Udi’s Gluten Free Cinnamon Raisin bagels are not only certified gluten-free, they’re dairy-free, as well as free of nuts and soy. To find which stores carry these near you, just click “Where to Buy” on the product page here. I buy them at my local Fred Meyer and Rosauers stores.
Notes on ingredients:
- Udi’s Gluten Free Cinnamon Raisin Bagels – Check the gluten-free section or gluten-free freezer section of your local stores for these.
- Coconut Sugar – I opted to use this due to the color and texture this adds, but you can definitely use regular sugar instead.
- Allspice, salt, cinnamon – these give great flavor!
- Olive oil – Used to brush the bagel slices. You could use a different oil if you prefer.
I sliced each bagel into 6 thin slices. Then I laid them out on a parchment paper lined jelly roll pan. (Any cookie sheet with edges would work well – you just don’t want them to slide off! I brushed the top of each bagel slice with olive oil, then sprinkled with the combined sugar/seasonings.
After baking for 22 minutes, I removed from oven, carefully flipped each bagel chip, then brushed with olive oil and sprinkled with remaining seasoning. They bake for just 15 more minutes – until crispy. After cooling, these can be stored in plastic storage bags or containers.
I just made two bagels worth of bagel chips, so that I ended up with one full pan of bagel chips. You can definitely double this to have enough for a week’s worth of bagel chips for snacking! My son is already wanting me to make another batch for his lunches this first week of school!
Looking for more gluten-free snacks? Check out my article on school safe snacks for your gluten-free kids!
Gluten-free Cinnamon Raisin Bagel Chips {Dairy-free too}
This recipe uses just two of the gluten-free cinnamon raisin bagels from a package. Feel free to double the recipe!
Ingredients
- 2 Udi's Gluten Free Cinnamon Raisin Bagels
- 4 Tbsp. olive oil
- 2 Tbsp. coconut sugar
- 3/4 tsp. cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. salt
Instructions
- Line a cookie sheet or jelly roll pan with parchment paper and spray lightly with nonstick cooking spray. Preheat oven to 250°.
- In a very small bowl, whisk together coconut sugar, cinnamon, allspice, and salt. Set aside.
- Slice each bagel into 6 thin round slices. Lay all 12 slices on parchment paper lined pan.
- Brush each bagel with cooking oil.
- Sprinkle with half of the seasoning mix.
- Place in 250° oven and bake for 22 minutes.
- Remove from oven to cooling rack. Carefully flip bagel chips. Brush unseasoned side of each with olive oil. Sprinkle with remaining seasoning.
- Put back in 250° oven and bake for 15 minutes.
- Remove from oven and cool. Once cool, store in plastic sandwich bags.
This sponsored post was created through my ongoing partnership with Udi’s Gluten Free. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes and tell you about new products that are safe for us celiacs! Thanks for your support!