Cinnamon Raisin Bagel Chips w/ Cream Cheese Dip

Craving a nostalgic snack? Look no further than these Cinnamon Raisin Bagel Chips with a cinnamon cream cheese dip! Crispy cinnamon raisin bread chips pair with a subtly sweet, thick and creamy dip.

Our gluten-free cinnamon raisin sourdough makes for the best chips or toasties Baking the thin slices on a low heat renders the texture crispy yet slightly chewy, which makes them taste exactly like a bagel chip. 

This easy 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

Gluten-Free Cinnamon Raisin Sourdough

Bread SRSLY's gluten-free cinnamon raisin sourdough is rice-free, gum-free, and has 3 grams of fiber per serving. Our sourdough is made with naturally occurring wild yeast which breaks down phytic acid, making minerals like iron and zinc more bioavailable.

Natural fermentation is also what creates the tangy flavor in sourdoughs. While this recipe can be made with any cinnamon raisin bread, we love the way sourdough pairs with a subtly sweet and tangy cream cheese dip.


How to Make Cinnamon Raisin Chips

These crispy chips are easy and quick to make. You'll just need your bread and choice of oil. 

Slice as thinly as you can, toss lightly with oil, and bake on a baking sheet. Because we don't use actual bagels, which are much thicker than our bread slices, we only have to have them in the oven for about 10 minutes each side.


How to Make the Cream Cheese Dip

Making the dip is equally as easy! You'll just need:

  • Cream cheese (can substitute for dairy-free or use full-fat greek yogurt for protein)
  • 2 tbsp date sugar (can substitute for brown sugar)
  • 3/4 tsp cinnamon
  • 2 tbsp chopped raisins
  • 1 tsp vanilla extract
  • Milk (can use dairy-free, almond milk is great with this recipe) 

Mix all ingredients together and you're done!


Total time: About 45 minutes
Yields: 8 servings
Recipe and photos by Danielle Haft // @daniellehaft
Gluten-Free, Gum-Free, Rice-Free, Vegetarian


NUTRITION INFORMATION

Divided evenly for 8 servings

Calories: 228
Fat: 10.5g
Carbohydrate: 30g
Fiber: 3.3g
Total Sugars: 5.1g
Protein: 4g

 

INGREDIENTS

For the chips:

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! Keep any leftover dip in the fridge.


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