This week I’m making multiple batches of my baked pita chips in preparation to upcoming camping trip. These baked chips are a healthy alternative to store bought chips. They are super simple to make and come together in less than 30 minutes. Making your own pita chips can be easier than you think. Drizzle with olive oil, season with spices of your choice and bake!  Brush pita wedges with olive oil and sprinkle with seasoning. This time I lightly spiced my pita chips with salt and pepper to compliment camping version of my eggplant dip (I’m still testing the recipe). Making baked pita chips is pretty fast, photographing them turned out to be a challenge. Two little hands kept getting in my shot…I made enough chips to last for 2 camping nights, or so I thought. We ran out of chips on the first night. Both kids and gown ups loved them. These chips are a perfect example of how a little effort in the kitchen can go a long way in eating clean food and keeping your body healthy.
Serve with Beet and Feta dip, Zucchini, Broccoli and Avocad0 Spread or  dip of your choice. 

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BAKED PITA CHIPS

Course

Snack

Servings

Ingredients

• 3 pitas * I use Sunrise
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper

Course Snack Servings Ingredients 3 pitas * I use Sunrise 2 tbsp olive oil 1/2 tsp sea salt 1/2 tsp freshly ground pepper

Instructions

1. Preheat oven to 425°F
2. Line baking sheet with parchment paper
3. Cut each pita into 8 wedges.
4. Brush pita wedges with olive oil on both sides and place on the baking sheet. Sprinkle with seasoning of your choice
5. Bake pita chips for 5 minutes. Remove from the oven, turn the chips over and bake for another 5 minutes
6. Let cool before serving

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