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Crunchy snack made from baked bagel slices and seasoned with sea salt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 ounce (medium) of Sea Salt Bagel Chips (28 g) has 120 calories. That works out to 430 calories per 100 g. It contains 19.6 g of carbs, 3.2 g of protein, 3.1 g of fat and 0.9 g of fiber. Its 7 µg of Selenium covers 13% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 ounce (medium) · 28 g
120
KCAL / 28G
Carbs
19.6g
· 7% DV
Protein
3.2g
· 6% DV
Fat
3.1g
· 4% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 11% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 3.1 g | 4% |
| Saturated fat | 0.5 g | 3% |
| Trans fat | 0.03 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 19.6 g | 7% |
| Fiber | 0.9 g | 3% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 ounce (medium) | 28 g | 120 kcal |
| 5 piece (small) | 20 g | 86 kcal |
| 1 serving (medium) | 30 g | 129 kcal |
| 1 cup (medium) | 35 g | 151 kcal |
| 10 piece (medium) | 40 g | 172 kcal |
| 15 piece (large) | 60 g | 258 kcal |
| 100 g | 100 g | 430 kcal |
| 1 pack (large) | 100 g | 430 kcal |
Calculated from 430 calories per 100 g.
Sea Salt Bagel Chips are thin slices of bagel baked until crisp and seasoned with sea salt. Their dense, bread-like crunch comes from the bagel base, which distinguishes them from chips made directly from potatoes or corn.
To make Sea Salt Bagel Chips at home, slice a bagel thinly, lightly coat the slices with oil, add sea salt, and bake until crisp. Arrange them in a single layer so they brown evenly, and let them cool before serving.
Sea Salt Bagel Chips are made from bagel slices, so they tend to be denser and have a breadier bite. Pita chips come from pita bread, which often makes them lighter and more pocket-like in texture.
Sea Salt Bagel Chips pair well with hummus, cream cheese, spinach dip, or a mild yogurt dip. Their firm crunch makes them useful for scooping thicker dips; strongly salted dips can make the snack taste overly salty.
Yes, slightly stale bagels work well for Sea Salt Bagel Chips because they slice neatly and crisp in the oven. Do not use bread that is moldy or smells spoiled.
Store Sea Salt Bagel Chips in an airtight container after they have cooled completely, and keep it in a cool, dry place. Moisture makes them lose their crunch; briefly reheating softened chips in the oven can crisp them up again.
Yes, broken Sea Salt Bagel Chips can replace croutons in a salad and add a sturdy crunch. Add them just before serving, since salad dressing quickly softens the baked slices.
Sea Salt Bagel Chips can be a convenient snack, but they are made from bagel slices and usually offer less fiber than a whole-grain snack. Pairing a modest portion with vegetables or hummus makes for a more filling choice.
Sea Salt Bagel Chips do not cause weight gain on their own, but their crisp texture can make it easy to eat more than intended. Put a portion in a bowl rather than snacking from the bag, and pair it with a filling dip.
Yes, crushed Sea Salt Bagel Chips make a savory topping for soups, casseroles, or baked vegetables. Add the crumbs near the end or just before serving so steam and sauces do not make them soggy.
Vitamins
B1
0.13mg · 11% DV
Folate
33.6µg · 8% DV
B3
1.18mg · 7% DV
B2
0.07mg · 5% DV
Minerals
Sodium
294mg · 13% DV
Selenium
7µg · 13% DV
Manganese
0.15mg · 7% DV
Iron
1.18mg · 7% DV
Potassium ⭐
42mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 1 ounce (medium) (28 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sea salt bagel chips are thin slices of bagel baked until crisp and seasoned with sea salt. Bagels have roots in Central and Eastern European Jewish communities and became especially popular in North America; turning them into crunchy chips makes a familiar bread into a shelf-friendly snack.
They have a savory, lightly bread-like taste and a firm crunch. Eat them on their own, or serve them with hummus, cheese spreads or dips; they also work as a crunchy addition to a snack board. They are mainly a source of carbohydrates, with some protein, and provide 430 calories per 100 g. For a lighter snack, keep the portion modest and pair a few chips with fresh vegetables and a yogurt-based dip.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
1.46g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 38:1
Above the ideal 4:1 (38:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.