Homemade Pita Chips
Submitted by taylork on Thu, 11/15/2012 - 17:33
Serving Size:4 pita chips
- 4 whole wheat pita pockets
- 1 tablespoon vegetable oil, olive oil, or use oil spray
- 1 1/2 teaspoons garlic powder
- 2 tablespoons thyme, basil, or oregano
- 1/2 teaspoon salt
- Preheat oven to 350°F.
- Mix the seasonings together in a bowl.
- Cut around the edges of the pita pockets to make 2 thin rounds. Stack the thin side of each pita in one pile and the thick side in another pile. Cut into wedges.
- Place the wedges smooth side down, thin on one cookie sheet and thick on another cookie sheet.
- Spray or brush each wedge with oil. Sprinkle with seasoning mix.
- Bake thin wedges about 8 minutes and thick wedges about 12 minutes. Halfway through, flip the chips and cook for 8-10 minutes more or until they are fully toasted.
- Remove from oven and let cool.
- Use cinnamon as the seasoning to make sweet pita chips. Serve with fruit salsa or yogurt.
- Substitute for nacho chips in nachos.
- Spread peanut butter on the chips for a quick after school snack.
- Try pita chips with our After School Hummus.
- Chips can be stored up to 3 days in an airtight container or frozen.
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