These pita chips make a great crunchy snack, and your kids can help make them! Try them with the bean dip we featured last week!
- 2 whole wheat pitas
- 2 teaspooons olive oil
- 1/4 teaspoon kosher salt
- Preheat the oven to 425 degrees.
- Cut each pita into 8 triangles. Then open each triangle and separate it into two pieces. You should end up with 32 triangles.
- Place the triangles on a baking sheet.
- Using a brush or clean fingers, lightly coat the triangles with oil and sprinkle with salt.
- Bake until the pita is lightly golden, about 5 minutes.
Eat warm or set aside to cool!
Take the next step:
- Check out other healthy recipes from Camp Little Victors.
- Learn about the nutrition support team at C.S. Mott Children’s Hospital.
This recipe was adapted from one from ChopChop Magazine. Check out their website for great ideas to get your kids involved in cooking and healthy eating!
Camp Little Victors is the virtual summer camp program from C.S. Mott Children’s Hospital. Each week, for six weeks, participants receive an email full of ideas and activities to help keep families busy, happy and healthy all summer long. Learn more and sign up.
University of Michigan C.S. Mott Children’s Hospital is consistently ranked one of the best hospitals in the country. It was nationally ranked in all ten pediatric specialties in U.S. News Media Group’s “America’s Best Children’s Hospitals,” and among the 10 best children’s hospitals in the nation by Parents Magazine. In December 2011, the hospital opened our new 12-story, state-of-the-art facility offering cutting-edge specialty services for newborns, children and women.