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Missing pita chips on a grain free diet? These grain free pita chips are quick and easy to make with homemade grain free flatbreads.
I took a week off from meal planning last week and it was wonderful. But it meant a lot of grazing and impromptu meals, many of which revolved around these grain free pita chips. Luckily, they’re versatile enough to do the job: dippable, dunkable, meltable, the works. So far, my favorite way to eat them is with babaganoush, but you can also throw some hummus or another dip on them; dunk them in thick soups and stews, or even melt some cheese on them. Or, actually, there are probably five thousand other ways to use them, but I can’t make them fast enough to keep up with their variety of uses.
It’s about that time when I am starting to think about stocking my freezer for
the apocalypse after the baby is born, and luckily, the grain free flatbreads I posted awhile back freeze really well, making it easy to stock up in advance, then defrost them when you’re ready to make these pita chips (which, incidentally, also last for a really long time in the fridge), which could not be momre incredibly easy to throw together. Like, new mom easy.*
*Actually, I still have no idea what that entails, so please feel free to laugh at me if that’s a ridiculous statement. I deserve it.
All these require is a quick slice to turn the flatbreads into wedges, a brush or spray of oil (and a sprinkle of salt, if you want), and a long, low-temp bake in the oven. Sound easy? It is. The hardest part is deciding what to do with them.
So, I want to hear from you: if you made these or plan to make them, what did (or will) you use them for?
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- 3 grain free flatbreads, , fully cooled
- Olive or coconut oil for baking, melted and cooled
- pinch Fine sea salt
- Preheat the oven to 250F. Cover a baking sheet with a nonstick pad or sheet of parchment, and set aside.
- Cut the flatbreads in half, then cut eat half into thirds to form three triangles or slices per side. You should have 18 total chips from one batch of flatbreads.
- Lay the slices out in one even layer on the prepared baking sheet, leaving about 1/2″ – 1″ of space between each slice.
- Brush or spray each chip with oil, then flip and brush or spray the other side.
- Sprinkle the chips with salt to taste.
- Bake for 60-75 minutes (see note) until crisp, flipping the chips after about 45 minutes.
- Remove from the oven and allow to cool on the baking sheet (they will crisp up more as they cool) before serving.
- You can feel free to adjust or alter the seasonings if you’d like. For example, add pepper, chili powder, or garlic powder to make the chips a little more flavorful.
- If you want your chips to be a little softer, bake them for 60 minutes. If you’re planning to use them for dipping and want them a little sturdier, you’ll need to bake them for an extra 10-15 minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. If they have lost some of their crispness when you go to use them again, simple bake for another 5-10 minutes in a preheated 350 degree oven until they reach the consistency you like.
- Yield: 18 chips, but multiple as necessary.
Amount Per Serving:Calories: 17Sodium: 29mgCarbohydrates: 3g
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