Aug 11, 2014, Updated Jan 02, 2018 After the whole wheat pita bread recipe, here comes the next – whole wheat pita chips. No I’m not getting obsessed with pita breads, it’s just that the other day when I made them I had 2 leftovers and rather than eating them for dinner I thought of making pita chips to munch on. Any snack which is healthy makes me really happy because I can munch on them without much guilt. I usually do not buy any type of chips/wafers from stores, in fact I don’t remember the last time I had those but these homemade pita chips are right up my alley. They are wholesome, healthy and taste great too – just what I look for in my snacks!
You will obviously need whole wheat pita breads for this recipe which you can either make at home or get it from the market, either will do. I seasoned the pita chips with some garlic salt, olive oil, salt and pepper. This is where you can get creative and try various seasonings like lemon pepper, smoked paprika etc. Once they are seasoned just bake them till they are crispy. The whole process hardly takes any time provided you have the pita breads ready. And you obviously cannot serve/eat pita chips without dips, that’s like illegal! I made a simple yogurt dip with mint and garlic salt to go with these chips. Use greek yogurt for this dip, if you do not have greek yogurt just tie normal yogurt in a muslin cloth and let it hang for few hours or till it gets rid of all the excess water.
Method Make the dip first. In a bowl whisk together yogurt (preferably greek yogurt) and garlic salt. Add the chopped mint leaves and mix. Keep the dip in the refrigerator to chill while you make the pita chips.
Take the whole wheat pita bread and divide each bread into 8 equal wedges. Set aside. I used Lawry’s garlic salt but you can use any garlic seasoning of your choice. In a bowl whisk together olive oil, salt, pepper and garlic salt.
Line a baking sheet with parchment paper or a silicon mat and set aside. Preheat oven to 375 F degrees. Arrange the pita chips onto a baking tray in a single sheet. Use a pastry brush to coat the top all the pita chips with the olive oil-garlic salt mixture. Once all the pita chips are coated with the seasoning transfer the baking tray to the oven. Bake at 375 F degrees for around 15 minutes or till crisp.
Serve warm pita chips with the yogurt dip!
- The traditional dip to go with pita chips would obviously be hummus so you can make that or you can also serve these with guacamole.
- Play around with the seasoning, add any of your choice. Whole Wheat Pita Chips with Yogurt Dip
title: “Whole Wheat Pita Chips With Yogurt Dip " ShowToc: true date: “2024-10-20” author: “Rachel Nelson”
Aug 11, 2014, Updated Jan 02, 2018 After the whole wheat pita bread recipe, here comes the next – whole wheat pita chips. No I’m not getting obsessed with pita breads, it’s just that the other day when I made them I had 2 leftovers and rather than eating them for dinner I thought of making pita chips to munch on. Any snack which is healthy makes me really happy because I can munch on them without much guilt. I usually do not buy any type of chips/wafers from stores, in fact I don’t remember the last time I had those but these homemade pita chips are right up my alley. They are wholesome, healthy and taste great too – just what I look for in my snacks!
You will obviously need whole wheat pita breads for this recipe which you can either make at home or get it from the market, either will do. I seasoned the pita chips with some garlic salt, olive oil, salt and pepper. This is where you can get creative and try various seasonings like lemon pepper, smoked paprika etc. Once they are seasoned just bake them till they are crispy. The whole process hardly takes any time provided you have the pita breads ready. And you obviously cannot serve/eat pita chips without dips, that’s like illegal! I made a simple yogurt dip with mint and garlic salt to go with these chips. Use greek yogurt for this dip, if you do not have greek yogurt just tie normal yogurt in a muslin cloth and let it hang for few hours or till it gets rid of all the excess water.
Method Make the dip first. In a bowl whisk together yogurt (preferably greek yogurt) and garlic salt. Add the chopped mint leaves and mix. Keep the dip in the refrigerator to chill while you make the pita chips.
Take the whole wheat pita bread and divide each bread into 8 equal wedges. Set aside. I used Lawry’s garlic salt but you can use any garlic seasoning of your choice. In a bowl whisk together olive oil, salt, pepper and garlic salt.
Line a baking sheet with parchment paper or a silicon mat and set aside. Preheat oven to 375 F degrees. Arrange the pita chips onto a baking tray in a single sheet. Use a pastry brush to coat the top all the pita chips with the olive oil-garlic salt mixture. Once all the pita chips are coated with the seasoning transfer the baking tray to the oven. Bake at 375 F degrees for around 15 minutes or till crisp.
Serve warm pita chips with the yogurt dip!
- The traditional dip to go with pita chips would obviously be hummus so you can make that or you can also serve these with guacamole.
- Play around with the seasoning, add any of your choice. Whole Wheat Pita Chips with Yogurt Dip
