Pita Chips
These are a great accompaniment to any dips listed in this book. Of course fresh vegetables are always a healthier option but sometimes we just need our carbs! Also, by accident I have broken my own rule on even cooking times; I baked the chips on one side for 8 minutes with the idea that the other side would bake for 7. The chips started to brown too quickly so I removed them after 2 minutes. Moral of this story? Bake the pita chips for 10 minutes at 425, feel free to flip after 5 minutes for the even cooking temp, me? I’ll stick to the 8 and 2!
Serves up to 10
1 (284 g) package of whole wheat pitas
Extra virgin olive oil
Coarse salt
– Preheat oven to 425
– Lightly brush or spoon (or extra virgin olive oil spray) extra virgin olive oil on both side of each pita and season each side with coarse salt.
– Cut each pita into 8 triangles and arrange in an even layer on a baking sheet.
– Bake at 425, read above caption!
Notes:
- This is one of those recipes where you can have fun and switch up the seasoning.
- I found that although messy, it is easier to oil and season the pitas and then cut them into triangles versus cutting them and then oiling/seasoning.
- Pictured above is my Baked Lobster Dip!
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