“I think these are better than full-fat tortillas, and they cost about 30 cents to make. Try them with hummous, salsa, or any other dip in the entire world. I even eat them plain with some Red Hot or Tabasco sprinkled on.”
READY IN:
20mins
SERVES:
4
YIELD:
32 chips
UNITS:
Metric

Ingredients Nutrition

  • 2 pita bread, white or 2 wheat, pocket-style
  • 1 egg white
  • 14.79 ml olive oil
  • salt
  • any powdered seasoning

Directions

  1. Preheat oven to 350.
  2. With scissors, cut pitas around the outside into 2 rounds each.
  3. Whisk together egg white and olive oil.
  4. Brush this onto the insides of the four pita rounds.
  5. Season however you want.
  6. I've used garlic powder, cajun seasoning, greek seasoning, cayenne pepper, curry powder- all delicious.
  7. Stack the rounds and cut them into 8 triangles.
  8. Spread in single layer onto baking sheet, seasoned side up, and bake for about 15 minutes, making sure they are no longer soft, but not too brown.
  9. Store (I've never gotten around to this part) in an air-tight container or bag.
  10. Mmmmmm, guilt-free snacking.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: