A lighter, healthy version to tortilla chips. Warm, Crispy, and a touch of salt make these a crowd favourite. Serve with some hummus for the prefect appetizer.
Janice actually introduced me to these Pita Chips. We were over visiting and she was making a big batch of them. I couldn’t believe how good they tasted and how easy they were to make. The kids absolutely loved them, and actually preferred them over tortilla chips. I knew that they were going to be a staple in my house.
Start by cutting either whole wheat or white pita pockets into quarters. Then gently peel each quarter open. Place in a single layer on a foil lined baking sheet (makes for easy clean up – you’ll notice in the picture I forgot this step). Spray lightly with nonstick spray and sprinkle with salt.
Broil in the oven for 1 – 2 minutes. You need to watch the pitas carefully! They go from lightly browned to burnt black in a matter of seconds. So don’t walk away while they are in the oven.
Remove from baking sheet. Repeat with remaining pitas. Serve warm or cool with hummus.
- 3 -5 pita pockets, white or whole wheat
- nonstick cooking spray
- salt, to taste
- Quarter each pita pockets. Gently peel each quarter open.
- Place in a single layer on a foil lined baking sheet.
- Spray lightly with nonstick cooking spray and sprinkle with salt.
- Broil in the oven for 1 - 2 minutes. You need to watch the pitas carefully! They go from lightly browned to burnt black in a matter of seconds.
- Remove from tray and repeat for remaining pitas.
- Serve warm or cool with hummus.