Best Whole Wheat Pita Chips Recipe By Tasty Recipes

Whole Wheat Pita Chips with Garbanzo Bean-Cumin Dip image

Yield Makes 4 servings

Number Of Ingredients 6

2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, peeled

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, Baked Pita Chips image

Provided by Amy H.

Categories Chips

Time 20m

Number Of Ingredients 3

3 (5 inch) whole wheat pita bread or greek flat bread
1/2 tsp sea salt
3 Tbsp olive oil

Steps:

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Slice the pitas into approximately 8 wedges. If using pita instead of Greek flat bread, don't separate the layers.
3. Place the pita wedges in a single layer on a baking sheet.
4. Brush the tops with half of the olive oil and sprinkle with half of the salt.
5. Turn the wedges over and repeat with the remaining oil and salt.
6. Bake until the chips are golden brown and crispy, about 15 minutes.
7. Remove from the oven and transfer the chips to a wire rack until completely cooled. Store in an airtight container for up to 1 week.

Whole Wheat Pita image

Provided by Molly Yeh

Time 3h

Yield 12 servings

Number Of Ingredients 8

1 1/2 cups warm water
4 1/2 teaspoons sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 cups bread flour, plus more as needed and for dusting
1 3/4 cups whole-wheat flour
Neutral oil or cooking spray, for the bowl

Steps:

In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.