When we dive we usually hit up a local bagel shop where we’re pretty much guaranteed a huge bag of various bagels. You can wrap and freeze the ones you can’t eat immediately, but I like to make a bunch of bagel chips to keep on hand. They’re great with hummus and a healthy alternative to potato chips.

Just slice the bagels as thin as you can and spread on a baking sheet. You can drizzle with olive oil, but it’s not necessary. You can also use salt and pepper, or whatever herbs or spices you like. Bake at 250 degrees for 45 minutes to an hour. Store in an airtight container.