Homemade Pita Chips

Summer is perfect for hanging out and snacking on munchie foods.  Now, I love a good bag of chips just like the next guy, but let’s be real.  They’re just not very good for you.  Pita chips are a “healthier” alternative, but so pricey!  (Sorry, Stacy.)  So, I started making my own.  I use whole wheat pitas with olive oil and bake them.  They are a hit everywhere I go!

Homemade Pita Chips

  • 1 package whole wheat pitas
  • 2-4 tablespoons olive oil
  • onion & garlic powders
  • salt & pepper

Preheat oven to 300º.  Using a basting brush, or just smearing a small amount with your fingers, spread a thin coat of olive oil on the top of a pita.  Sprinkle liberally with salt, onion and garlic powders, and lightly with pepper.  Cut pita into 8ths – super easy if you use a pizza cutter.  Place pieces on a baking sheet.  Repeat for as many pitas as you’d like to serve.  Bake for about 20-25 minutes, or until golden brown and crispy.  And can I just say, this goes GREAT with my Sweet Potato Hummus.  Enjoy!

***This is the thick version.  If you want thinner chips, separate the 2 layers of the pita and repeat the above process for each layer.  Bake for maybe 5-10 minutes less, or until golden brown and crispy.***

Homemade Pita Chips
For this hang out, my friend made a tasty avocado hummus.  The saltiness of my chips went very well with the creaminess of the avocado!

Have fun with this!  Add different spices (rosemary, thyme, basil, red pepper flakes, etc.), or grated cheese (adjust your cook time!), or go sweet with brown sugar and cinnamon.

Jalapeño Poppers

You know what they say: “If you can’t take the heat, stay out of the kitchen.”  Fortunately, you can cook this hot little number right on the grill.  By the pool.  In your bathing suit.  Long live Summer!


Jalapeño Poppers

  • 10-15 jalapeños
  • 8 ounces cream cheese, chilled
  • 16 ounces of bacon
  • 10-15 toothpicks

Start up your grill so it’s ready when you are.  Slice jalapeños length-wise and cut your bacon strips in half.  With a spoon, scoop up some cream cheese and stuff into the pepper half.  Wrap the bacon around the stuffed pepper and secure into place with a toothpick.  Grill on low to medium heat with the cream cheese side face down, then flip and finish face up until bacon is crispy.

Jalapeño Poppers

For an added Summertime twist, add a fresh peach slice to the popper.  Push into cream cheese, then wrap pepper with bacon and grill as usual.  So amazing!

Jalapeño Peach Poppers