For the bagel chips:
2 large everything bagels
4 tablespoons butter, melted
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
1/8 teaspoon freshly ground pepper ( or more to taste)
For the onion dip:
2 tablespoons canola oil
4 small onions, chopped
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
½ teaspoon dried thyme
1 cup mayonnaise
Prepare the chips:
Preheat oven to 350 degrees.
Slice bagels into thin discs. In a small pot, melt butter with olive oil. Add butter and olive oil to a cookie sheet or jellyroll pan. Tip and rotate baking dish until entire bottom is coated with butter and oil.
Place bagel slices in the pan, press down, flip and repeat. Transfer soaked bagel slices to a baking sheet.
In a small bowl, mix spices and sprinkle over bagel slices.
Bake for 5 minutes. Flip slices. Bake for an additional 5 minutes or until desired crispness is reached.
Cool and store in an airtight container for up to 5 days.
Prepare the dip:
Preheat grill to medium. Place onions, oil, vinegar, salt, pepper and thyme in a foil baking pan and put in the grill. Cover and cook until onion shave softened and caramelized completely, about 40 to 50 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
Stir onions into the mayonnaise and refrigerate until needed. Serve with the bagel chips.