Superbowl Italian Flavored Pita Chips
Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!
Yield
8 servingsPrep
6 minCook
8 minReady
16 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pita bread
whole wheat, 6-inch |
* | |
| 3 | tablespoons |
vegetable oil
or you can use cooking spray |
|
| 1 | tablespoon |
italian seasoning
or to taste |
*
|
| 1 | teaspoon |
garlic powder
or to taste |
|
| ⅛ | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pita bread
whole wheat, 6-inch |
* |
| 45 | ml |
vegetable oil
or you can use cooking spray |
|
| 15 | ml |
italian seasoning
or to taste |
*
|
| 5 | ml |
garlic powder
or to taste |
|
| 0.6 | ml |
salt
or to taste |
|
Directions
Position racks in middle and lower third of oven, preheat to 350℉ (180℃) F.
Cut each whole wheat pitas into 8 wedges and separate each wedge.
Put the pita wedges, rough-side up, in an even layer on the 2 large baking sheets.
Brush rough-side with oil or spray with cooking spray, then sprinkle with Italian seasoning, garlic powder and salt to taste.
Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 8 minutes, until chips are golden brown. Watch carefully, they're done when they are totally crispy and have a nice crunch.
Note:
Store in an air-tight container for up to 2 days.
