Snack Time? Try This Crunchy, Low-Fat Pita Chip Recipe

Filed under: Nutrition: Health, Mealtime

As far as snack food goes, potato chips have been a longtime hit with many kids (and adults, of course). Whether you're looking for an afternoon crunch or evening munch, chips usually seem like a great idea. But what often comes with a bag of chips is an ingredient we do not desire -- a great deal of fat.

Traditional potato chips are deep fried, which can be a big concern for parents. And no wonder, since the fat amount in just one serving can be anywhere from 13 to 20 grams. Trans-fat used to be a major component in the cooking process, but now more companies are trying to cut that back, as we know that trans-fat is much worse for your arteries than saturated fat. However, that certainly doesn't mean potato chips are a healthy choice!

Here is a recipe many health-conscious families will enjoy, as it is baked rather than deep fried, and contains healthy, monounsaturated fat from olive oil. Olive oil has received much recognition over the decades as a staple in the Mediterranean diet, and has some wonderful health benefits for your heart and cholesterol.

Get the recipe, after the jump...
The great thing about this recipe is that you can match the flavour to your family's preferences -- if your kids like spicy food, add some chili powder or cayenne, and if you like dill, fresh dill works wonders.

Pita Chips & Dip
Prep Time: 7 minutes
Cook Time: 12 minutes
Serves: 4

2 whole wheat pitas
2 tbsp olive oil
2 tbsp low-fat Parmesan cheese
1/2 cup plain, low-fat yogurt
1 tbsp fresh dill
1/4 cup cucumber
  • Preheat oven 350F.
  • Separate the pitas into halves by pulling them apart.
  • On a large cutting board, place the separated pita pieces. Drizzle the olive oil (equally divided amongst the four pitas), and spread around with a pastry brush or a spoon.
  • Cut the pitas into pie-wedge shaped pieces.
  • Line a cookie sheet with parchment paper. Arrange the wedged pita chips evenly. Sprinkle the Parmesan cheese on top.
  • Bake in the oven for about six minutes and then toss, so both sides get baked. When they begin to slightly brown they are done.
  • Let pita chips cool.
  • To prepare the dip, place yogurt in a small bowl. Chop dill into fine pieces and add to yogurt.
  • Chop cucumber into small pieces and add to the yogurt mixture.
  • Mix well, and serve!
Karla Heintz, B.Sc., is a nutrition educator and author of Picky? Not Me, Mom! A Parents' Guide to Children's Nutrition. If you have a question you would like answered please leave it in the comment section below. Thanks!

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AdviceMama Says:
Start by teaching him that it is safe to do so.