Pita chip help

craftymom55 · February 2014

This might sound stupid but do Does anyone know how to make their own baked Pita chips? I have to watch my sodium so I thought if I could make my own it would help. Also, Has anyone else made chips out of flatbread? I would love to make some hummus, but crackers and such have just way too much sodium and calories. Thanks.

AleciaG724 · February 2014

Cut the pita bread into triangles, I usually cut them to make 6 or 8 pieces each, depending on how big the bread is. Then pull them all apart into two triangles each - they will get crispier this way. Spread them evenly in a single layer on a large baking sheet. Spray with PAM cooking spray - you may need to make them in batches. If you want them flavored, you can sprinkle with Mrs. Dash or your own salt-free blend. Bake at 350 degrees until starting to get crispy & lightly browned. You may need to move them around on the baking sheet, or at least rotate the sheet in the oven so they cook evenly. Flip them each over & spray with PAM again, season if desired. Rotate pan again, watch them carefully - they can burn quickly. Remove from the oven as they get crispy & browned. Allow to cool completely before storing in a sealed container or zip-top bag. They will keep for at least a week.

For Hummus, I always start with 2 cans of low-sodium garbanzo beans, drained & rinsed. In a food processor, mince 2 cloves garlic with 2 Tbsp. Tahini (I think this is an essential ingredient). Once the garlic is finely chopped, add garbanzos, the juice of half a lemon, a pinch each of cayenne, cumin, and black pepper. Process until completely smooth, scraping the sides down a few times. Add a little water if it seems too thick. I use it as a sandwich spread, a dip with raw veggies, on a bagel in the morning instead of cream cheese... it's a great snack!