Baked Pita Chips
Paired with any dip or sandwich topping, these pita chips are perfect for both little hands and big appetites.
- Skill Easy
- Prep time 15 mins
- Cook time 12 mins
- Servings 6
Ingredients:
- 3 Weet-Bix™, very finely crushed
- 1 1/4 cups wholemeal flour, plus extra for dusting (163g)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup So Good Unsweetened Almond or Soy Milk (125ml)
- 2 tbs extra virgin olive oil
Method:
- Line two oven trays with baking paper. Preheat oven to 180°C (355°F).
- Combine Weet-Bix, flour, baking powder, and salt in a large bowl, stir well. Add So Good milk and olive oil, and mix until no flour remains. Knead dough in bowl for a minute until smooth, then cover and rest 5 minutes.
- Turn dough out onto benchtop, dusting lightly with flour if the dough seems at all tacky.
- Roll dough into approximately a 24 x 40cm rectangle. Use a knife or pizza wheel to cut dough lengthwise into 6cm thick strips. Working with one strip at a time, cut in a zig-zag pattern to make triangle-shaped chips. Transfer chips onto prepared trays, and repeat with remaining dough strips.
- Bake 10 minutes for softer pita wedges, or 15 minutes for firmer chips, rotating and swapping trays halfway through. Cool chips on trays. Store pita chips in a sealed container or bag, for up to 4 days.
Nutritional information:
-
Per Serve
-
Energy (kJ)764
-
Energy (Cal)183
-
Protein (g)5
-
Fat (g)7
-
Saturated Fat (g)1
-
Carbohydrate (g)23
-
Sugars (g)1
-
Dietary Fibre (g)4.3
-
Sodium (mg)230
-
Potassium (mg)250
-
Iron (mg)1.7
-
Calcium (mg)35
