You will be delighted at how easy, low fat, healthy, and lip-smacking tasty these chips are! They are made from whole wheat pita bread. Just split the disks of pita, brush with olive oil on the inside, and sprinkle with seasonings.
Spread the pieces out on baking sheets to crisp in the oven for 10 minutes. The recipe says to bake till light brown, so you might want to add in this time to the recipe in your cookbook, to give you an idea of when to check them. I took mine out when a few were still a bit soft, as I didn't want them to get teeth cracking hard, and I knew they would crisp up as they cool. I didn't have enough Parmesan cheese on hand to sprinkle on, as the recipe calls for, so I didn't use it on this batch. I added coarsely ground black pepper instead of cayenne pepper. You can be creative with your seasonings, as you see!
Hummas is the favored dip for these low-fat chips, although these pita snacks are great for many other uses too.
These will keep well in a tightly covered container for several days. After a few days, I still had a handful leftover, so I needed some breadcrumbs for meatballs, and just threw the pita chips in the food processor and it made flavorful, healthy crumbs!
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