Salted Whole-Wheat Pita Chips

I hope everyone had a fantastic weekend. Grey and I spent our two days together working out, going to church, cooking, cleaning, and grocery shopping. We’re all rested and stocked up for the this week! He’s not awake yet, but I think I’m going to surprise him and make whole-wheat pancakes, with cherries we canned during the summer, this morning.

How’s you preparation coming for the big game? I’ve got a new recipe today that I’m so excited to share with you. Mainly because: 1) whole-wheat pita chips are suuupppeeerrr easy to make 2) They are much healthier than most chips served at a Superbowl party and 3) Making these chips gave me a reason to bust out the good olive oil. 😉 Oh yeah…and they’re so yummy and toasty right when they come out of the oven. You’ve got to give these a try.

Start with your favorite whole-wheat pita bread. We bought these whole-wheat pita pockets.

Start by cutting the pita pocket or bread horizontally in half. And cutting into “chip like” triangles Each pita pocket should yield about 4 chips or each bread should yield about 8. (If it is thick pita bread.)

Next spread the chips on a baking sheet being careful not to overlap the chips.Drizzle olive oil over bread and sprinkle the salt.

Bake in the oven at 375 degrees farenheight for 10-14 minutes until crisp and just golden.

Serve with  salsa, guacamole, spinach dip, bean dip, dressing, hummus, etc. Enjoy being healthy! 🙂Here’s the Recipe!

Salted Whole-Wheat Pita Chips

(Printable Version)

Ingredients:

4-6 whole-wheat pitas

¼ cup extra virgin olive oil

1 tablespoon of kosher salt

 Directions:

Preheat oven to 375 degrees. Slice pitas horizontally if thick. Cut pitas into triangles. Spread pitas on a baking sheet, being careful not to overlap pitas. Drizzle with olive oil, and spinkle salt evenly. Bake pitas 10-14 minutes or until crisp and golden.

Serving suggestions: serve with guacamole, salsa, hummus, bean dip, dressings etc. 

Love, Grey and Brianna.