Best 10 Whole Wheat Baked Pita Chips Recipes

PERFECT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
• Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

PITA CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

WHOLE WHEAT PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl, combine the olive oil, salt, pepper, and garlic powder and brush onto both sides of the chips.
• Bake for 10-12 minutes, until golden and crispy.
• Enjoy!

WHOLE-WHEAT PITA CHIPS WITH MASCARPONE-CHIVE DIPPING SAUCE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden.
• In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl.
• Arrange the pita chips and dip on a platter and serve.

WHOLE-WHEAT PITA CHIPS WITH MASCARPONE-CHIVE DIPPING SAUCE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden.
• In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl.
• Arrange the pita chips and dip on a platter and serve.

WHOLE WHEAT PITA BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.

WHOLE WHEAT PITA CHIPS WITH GARBANZO BEAN-CUMIN DIP

Steps:

• Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
• Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

WHOLE-WHEAT PITA CHIPS WITH MASCARPONE-CHIVE DIP

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 450°F.
• Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on a rimmed baking sheet. Brush with the oil, then sprinkle with the oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bake for 5 to 8 minutes, until crisp and golden. Set aside to cool.
• In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper. Transfer the dip to a serving bowl.
• Arrange the pita chips and dip on a platter and serve.

WHOLE WHEAT PITA BREAD

Steps:

• Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
• Let stand for about 10 minutes; until water is frothy.
• Combine flours in a large bowl.
• Whisk 1/2 cup flour mixture into yeast mixture until smooth.
• Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
• Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
• Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
• Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
• Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
• Lightly sprinkle corn meal on two baking sheets or pizza peel.
• Once doubled, punch down and cut into 8 pieces.
• Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round. .
• Transfer rounds to baking sheets sprinkled with cornmeal.
• Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
• Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500°F .
• Tramsfer 4 pitas, one at a time, to the preheat baking stone. (Pitas can also be baked directly on an oven rack.).
• Bake until puffed and pale golden, about 2 minutes.
• Turn over with tongs and bake for 2 minute more.
• Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
• Bake each circle for 4 minutes until the bread puffs up.
• Storing Pita Bread:.
• Pitas can be baked up to a week in advance and frozen. . To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze. Thaw, still wrapped, before reheating. Heat wrapped in foil for 10 - 12 minutes in a 350º F oven.

SPICY WHOLE WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees.
• Combine cumin, paprika, salt, and ground red pepper.
• Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
• Bake at 350 degrees for 10 minutes, or until crisp.