Whole Wheat Pita Bread Chips Recipe Video
Need a healthy and tasty substitute to the regular potato chips? Robyn shows you an excellent way to substitute the fattening potato chips with something just as crunchy and satisfying when you are looking for a crispy something to go with your favorite dip.
Ingredients
Reviewer’s Note:
Ingredients:
• 100% whole wheat pita bread (cut into quarters and separated)
• sprouted tortilla (cut into quarters or desired size)
• flax seeds
• cilantro
• 1 whole pepper
• frozen corn
• agave syrup
• sea salt
Directions
Reviewer’s Note:
Directions for preparation:
• You can use an assortment of the chips or you can use a single product. (brush them with olive oil or season them-optional)
• Place them on a cookie sheet and set them under the broiler and give 1 minute for each side.
• For the flax seeds. Take a desired amount and grind them up in a blender (blendtek). Add some water and a dash of olive oil.
• Add some cilantro and a mild pepper and some frozen corn.
• Blend them up.
• Add a little sea salt and some agave nectar and again blend them a little.
• When it comes to a smooth finish, pour it out on teflex sheet to make a nice thin layer on a dehydrator set to below 116 degrees.
• Dry it for 16 to 24 hours and then flip it.
• Score it at this point to separate them and when they are dry totally, put them in an airtight plastic container in your fridge.
• Eat it with your favorite dip. Robyn says they taste best with guacamole!
• Enjoy!
For more information please visit:http://www.greensmoothiegirl.com
Directions for preparation:
• You can use an assortment of the chips or you can use a single product. (brush them with olive oil or season them-optional)
• Place them on a cookie sheet and set them under the broiler and give 1 minute for each side.
• For the flax seeds. Take a desired amount and grind them up in a blender (blendtek). Add some water and a dash of olive oil.
• Add some cilantro and a mild pepper and some frozen corn.
• Blend them up.
• Add a little sea salt and some agave nectar and again blend them a little.
• When it comes to a smooth finish, pour it out on teflex sheet to make a nice thin layer on a dehydrator set to below 116 degrees.
• Dry it for 16 to 24 hours and then flip it.
• Score it at this point to separate them and when they are dry totally, put them in an airtight plastic container in your fridge.
• Eat it with your favorite dip. Robyn says they taste best with guacamole!
• Enjoy!
For more information please visit:http://www.greensmoothiegirl.com
Editors Review
Looking for a healthy, tasty , and equally satisfying substitute to greasy potato wafers? Robyn shows you an excellent way to substitute the fattening potato chips from your diet with something just as crunchy and satisfying and more healthy when you are looking for a crispy something to go with your favorite dip.Comments
Comments: 2 |
Add a Comment
ifoodiee says :
These are awesome..they really make for good healthy snack ideas...will definitely try your recipes...
Posted on: 25 May 2009 - 9:22am
veg foodie says :
Great ideas and nice video. I love the green color of the flax chips...great Robyn!! I do not have a dehydrator but I'll try the first two alternatives..pita bread is always great :)
Posted on: 23 May 2009 - 12:47am
Chef
