Snack Time: Pita Chips & White Bean Dip
I buy whole wheat pita because I know it’s better for us, but I must admit I don’t like the taste as much as white pita. (Sometimes I just give in and buy the white stuff. For shame!) But, alas, now I’ve found the reason for whole wheat pita to exists – baked pita chips. O.M.G. I could eat 200 of these they are so good.
There are so many kid-friendly elements to making these chips. Including letting your kid cut them up into triangles using scissors and then inviting them to paint each chip with olive oil.
They bake up super fast and after a few minutes on the cooling rack you’ve got yourself a crispy, healthy and delicious snack.
They taste great on their own but even more fantastic with a nice white bean dip.
Look whose little hand immediately started grabbing for today’s snack! Now for the recipe…
Pita Chips & White Bean Dip Recipe
Prep Time: 10 mins Cooking Time: 7 to 10 minutes
Chip Ingredients:
4 whole wheat pitas
2 tablespoons olive oil
sea salt or kosher salt
Dip Ingredients:
1 can cannellini beans (drained + rinsed)
juice of 1 lemon
2 tablespoons olive oil
dash of smoked paprika
fresh ground pepper
Preheat the oven to 375 degrees. Let your kid use a pair of (safe) scissors to cut the pita into various triangles. After they are cut peel the two layers apart so the pita is thin. Spread pita triangles out on a parchment (or Silpat) lined rimmed cookie sheets and brush each triangle lightly with olive oil. It’s important not to over saturate the chips or they will get soggy. Just give them a light brushing. Sprinkle with salt and bake them in the the oven for 7 to 10 minutes or until crunchy. Meanwhile, pour beans, lemon juice, olive oil, paprika and fresh cracked pepper (to tasted) into a food processor. Blend until it reaches a smooth and creamy texture. When pita chips are done, remove from oven and transfer to a wire cooling rack. When cool, serve chips with white bean dip and be prepared for addition!
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