Gluten-Free Cinnamon Raisin Bagel Chips (Dairy-Free)

Today I’m sharing a tasty gluten-free snack that balances sweet and salty. These cinnamon raisin bagel chips are gluten-free, dairy-free, and allergy-friendly, making them an ideal treat to pack in lunches or backpacks for a midday pick-me-up.

These gluten-free cinnamon raisin bagel chips are peanut-free, nut-free, soy-free, wheat-free, and dairy-free, so they work well for many classroom snack policies. They’re simple to prepare and are a fun recipe for kids to help with—my friend’s daughter helped with most of the steps the second time I made them.

The star ingredient is the gluten-free cinnamon raisin bagel. I used Udi’s Gluten Free Cinnamon Raisin bagels, which are soft and chewy. They’re certified gluten-free and free of dairy, nuts, and soy, which makes them convenient for allergy-aware households.

I usually find them at local Fred Meyer and Albertsons stores; they’re also sold online, though prices can be higher there.

Notes on ingredients for these gluten-free bagel chips:

• Udi’s Gluten Free Cinnamon Raisin Bagels – Look in the gluten-free section or the freezer section at local grocery stores.
• Coconut sugar – I use coconut sugar for its color and texture, but regular granulated sugar works well too.
• Allspice, salt, cinnamon – These spices add warming flavor that complements the raisins.
• Olive oil – Used to brush the bagel slices before baking; any neutral oil will work if you prefer.

How to make gluten-free bagel chips:

Start by slicing each bagel into 6 thin rounds. Arrange the slices on a parchment-lined jelly roll pan or a rimmed baking sheet so they don’t slide off during baking.

Brush the top of each bagel slice with olive oil, then sprinkle with half of the sugar-and-spice mixture.

Bake at a low temperature for 22 minutes, then remove the pan and carefully flip each slice. Brush the other side with olive oil and sprinkle with the remaining seasoning. Return to the oven and bake about 15 more minutes, or until the chips are crisp. Let cool completely before storing in airtight containers or plastic sandwich bags.

I made two bagels’ worth (one full pan) for this batch, but you can easily double the recipe to have a week’s worth of snack-ready chips. My son already wants another batch for his lunches this week!

Gluten-free Bagel Chips Recipe:

Yield: 2 servings

Gluten-free Cinnamon Raisin Bagel Chips {Dairy-free too}

This recipe uses two gluten-free cinnamon raisin bagels from a package; double it to make more.

Prep Time
10 minutes

Cook Time
37 minutes

Additional Time
5 minutes

Total Time
52 minutes

Ingredients

• 2 Udi’s Gluten Free Cinnamon Raisin Bagels
• 4 Tbsp. olive oil
• 2 Tbsp. coconut sugar (or regular sugar)
• 3/4 tsp. cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. salt

Instructions

1. Line a rimmed baking sheet or jelly roll pan with parchment paper and spray lightly with nonstick cooking spray. Preheat oven to 250°.
2. In a small bowl, whisk together coconut sugar, cinnamon, allspice, and salt. Set aside.
3. Slice each bagel into 6 thin rounds and arrange the slices on the prepared pan.
4. Brush each slice with olive oil.
5. Sprinkle with half of the seasoning mix.
6. Bake at 250° for 22 minutes.
7. Remove from the oven, carefully flip each slice, brush the unseasoned side with olive oil, and sprinkle with the remaining seasoning.
8. Return to the oven and bake for 15 more minutes, until the chips are crisp.
9. Cool completely, then store in airtight bags or containers.

Notes

You can substitute regular granulated sugar for the coconut sugar if preferred.

Looking for more gluten-free snack ideas? Try other allergy-friendly recipes that are easy to pack for school lunches and on-the-go snacking.