Cinnamon Raisin Sourdough Chips and Cream Cheese Dip (Gluten-Free)

Craving some nostalgia? Look no further than these sourdough "bagel" chips paired with a creamy cinnamon raisin dip! Baking the thin sourdough slices on a low heat renders the texture crispy yet slightly chewy, which makes them taste exactly like a bagel chip. This recipe will also work well with our gum-free, rice-free sourdough loaves. Everything Bagel chips next, perhaps? As always, tag us @breadsrsly on socials if you make this recipe, and let us know what flavor combinations you try!


Cinnamon Raisin Sourdough chips and cream cheese dip


Total time: About 45 minutes

Yields: 12 servings

Recipe and photos by Danielle Haft // @daniellehaft

Gluten-Free, Gum-Free, Rice-Free, Vegetarian


INGREDIENTS

For the chips:

1 Bread SRSLY Cinnamon Raisin Gluten-Free Sourdough

Avocado oil (or olive or coconut) spray

For the cream cheese dip:

1 cup cream cheese (can use dairy-free)

2 tbsp date sugar

3/4 tsp cinnamon

2 tbsp chopped raisins

1 tsp vanilla extract

Optional: milk to thin (can use dairy-free)


DIRECTIONS

1. Preheat your oven to 275F and prepare a baking sheet with parchment
paper.

2. Thinly slice Cinnamon Raisin Gluten-Free Sourdough and arrange on the
prepared baking dish. Spray both sides of the bread with oil of choice.

3. Bake the bread for ~15-20 minutes and then flip. Bake for another 10 or so
minutes or until crisp.

4. Let the chips cool while you make the cream cheese dip.

5. In a mixing bowl, combine cream cheese, date sugar, cinnamon and vanilla
extract. Use a handheld mixer or a whisk to cream. Fold in the chopped raisins.

6. Transfer the cream cheese dip to a bowl and enjoy with the chips!

7. Keep any leftover dip in the fridge.

 

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