A TIP for a quick, easy, appetizer:
Appetizer Recommendation for entertaining in your home or someone else’s:
Homemade Whole Wheat Pita Chips! Yes, in the words of my Mom, “isn’t it just easier to pick up a bag at the store?” Yes, it’s a little easier, but, it’s not as healthy, and definitely not as fresh. And, this question caught me off guard, because, thanks to Mom, she’s the reason I appreciate fresh food, and homemade goodies! My thoughts are, don’t underestimate the power of a simple recipe for a simple snack, and people will appreciate the personal touch!
- 1 package whole wheat pitas
- Fat free or low fat spray butter or olive oil
- garlic salt
- 2 baking sheets
- Cut round pitas 3 times diagonally into 6 triangular pieces
- Use a thin knife to split each piece into 2 thin triangular pieces, so you end up with 12 per pita
- Line baking sheets with foil
- Lightly spray each side of each thin triangle or drizzle with olive oil
- Sprinkle a small amount of garlic salt on both sides of each triangle if you can (a little garlic salt goes a long way, so don’t overdo it)
- Pop in the oven at 425 degrees for about 10 minutes until golden brown and crispy on the edges. The triangles should be very thin, so watch them to prevent burning.
- Repeat after removing them from each baking sheet to cool on a plate.
Serving Recommendation: Serve around a large round serving platter. Put a colorful bell paper in the center of the tray, cutting off the top stem cleanly (you will use this later), and scooping out the middle. Fill the pepper with the hummus of your choice from the grocery store. I will post a hummus recipe later in the blog. Place the stem and top of the pepper on top for visual effect. Serve and dig in!
*Note: If you will not be serving the pita chips right away, let them cool, and store in a large zip-loc bag for 24-48 hours before serving.