Cut bagels into ¼" slices and put them into a roomy plastic bag (or container with a lid).
For each whole bagel, melt 1 tablespoon of butter (*see note). For savory bagels, such as garlic or onion, add ¼ teaspoon garlic salt (or onion salt) per tablespoon melted butter and mix. Drizzle the seasoned butter over the sliced bagel pieces then close the bag and shake like crazy to distribute the flavored butter. Place the coated chips on an ungreased baking sheet, in a single layer, and bake in a preheated 325 oven for 15 to 20 minutes. Start watching them at 15 minutes; their baking time will depend on how thick you cut them.
Cool baked chips on a baking rack and then store in an airtight container.
NOTE: Chilled bagels slice easily.
NOTE: Coat only 2 bagels at a time with the butter mixture to insure even coverage.
NOTE: For my sweet variety, using cinnamon raisin bagels, I did not add anything to the butter, but I sprinkled them liberally with cinnamon sugar (just on one side) before baking.
NOTE: Any flavor will work for these chips, your imagination is the only limit: herb, plain, just salt, barbecue, whole wheat, etc.