Pita chips from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 108) by Heidi Swanson

  • store-cupboard ingredients
  • whole wheat pita bread

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocados and mustard seeds; White bean spread; Raita; Spinach chop

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on July 04, 2016

    I used thick white flour pitas, not pocket pitas, since I happened to already have them on hand. After baking them for 25 minutes (due, no doubt, to their thickness), they were deeply golden and satisfyingly crunchy once cool. The oil, butter, and garlic combination Swanson recommends is just right. I'll stick with this recipe when I want to make pita chips in the future.

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