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.)
Serve with salsa, guacamole, spinach dip, bean dip, dressing, hummus, etc. Enjoy being healthy! 🙂Here’s the Recipe!
Salted Whole-Wheat Pita Chips
4-6 whole-wheat pitas
¼ cup extra virgin olive oil
1 tablespoon of kosher salt
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.