Monday, July 25, 2011
I went to a lunch playgroup a few weeks ago (I brought Deviled Eggs to share) and someone had brought hummus and pita chips. I was in love with the pita chips. So much that while the kiddos played the backyard, I hung back in the kitchen "helping" clean up...but I actually just stuffed pita chips in my mouth while haphazardly throwing away empty juice boxes. At least I looked busy.
After I checked out this cookbook from the library, and saw the supposedly easy looking recipe for Pita Chips, I put pitas on my grocery list. Once I finally made my grocery run, these were whipped up that afternoon. I made a small recipe (one pita total) as a trial run in my toaster oven, which made just enough for me to inhale them as an afternoon snack. My 3 year old had two chips total, but I seriously devoured them all myself. Sans dip. Straight up.
Seasoned Pita Chips
recipe adapted from "If It Makes You Healthy" by Sheryl Crow and Chuck White
3 whole wheat pita rounds, cut into 6 segments (like a pizza)
1 1/2 Tbsp. olive oil
1/2 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Preheat the oven to 350°. Lightly oil two large baking sheets.
Separate the top of each pita from the bottom, so that each is divided into 2 halves. Transfer the halves to a large mixing bowl and sprinkle with the olive oil, garlic powder, salt and pepper. Toss well but gently so that each pita triangle is well coated.
Lay the pita triangles on the baking sheets in a single layer. Bake for 10 to 12 minutes or until golden brown.
Let the pita chips cool on the baking sheets to room temperature. Use immediately or store in a sealed plastic bag or large lidded container for up to one week.