We’ve never been a family to buy chips, mainly because if I get them we eat them…so I just don’t get them. But every once in a while we really crave something crunchy to snack on, and since we had some Goat Cheese in the fridge that needed to be used up, I decided to make a dip out of it. So dip was made but then we needed something to go with it, so I whipped up some homemade Pita Chips! They turned out great and I made a second batch today, as we ate all of yesterdays batch already. Hey, at least they are practically fat-free and made of almost all whole wheat flour, that makes me feel better. And don’t worry, no rise time is needed for these though you do have to bake in batches and pay attention to them so they don’t burn. Meaning, don’t try to make these while you are distracted or trying to do 5 other things at the same time.
Pita Chips recipe:
- 3 1/2 cups whole wheat flour (or 3 cups whole wheat flour and 1/2 cup all-purpose flour)
- 1 tablespoon dry yeast
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1 1/4 cups warm water (120-130F degrees)
- 2 tablespoons olive oil
- Pre-heat oven to 400 degrees.
- Combine first 6 ingredients in a large bowl and mix well.
- Pour water into the bowl and stir until dough comes together.
- Lightly flour and knead the dough for 2 minutes, if the dough is still a little sticky just knead more flour into it.
- Roll dough into a fat 12 inch long rope, then cut the dough into 12 pieces. Place the dough balls onto a plate and cover so they don’t dry out.
- Roll out each disc into a 6-7 inch circle, you want them to be very thin. Brush the top lightly with olive oil then use a pizza cutter to slice into 8 pieces.
- Place the chips onto a baking sheet and then place in the oven. I do 2-3 pans in the oven at a time.
- After a few minutes you’ll need to check on the chips. Some will be done sooner then others, and you can tell when they are done if they are nice and brown and crispy on BOTH sides. Some will need to be flipped, as the bottoms are ready but the tops are still a little soft/pliable. I also find that rotating the pans onto a different rack helps, as the pan on my top rack always seems too cook them faster then then pan on my bottom rack.
Goat Cheese and Herb Dip:
- 1/2 cup sour cream
- 2 oz. cream cheese
- 2 oz. goat cheese
- 1/4 cup skim milk (optional)
- 2 tablespoons dried chives
- 1 tablespoon dried parsley
- 1 garlic clove OR 1 teaspoon garlic powder
- salt and pepper (to taste)
- Combine all of the ingredients into a blender or food processor and mix until smooth. The milk is optional, we just use it to thin out the dip a little.
- Taste and add salt and pepper as needed. This would be great topped with some black olives!
- Keep refrigerated.