Delicious Vegan pita chips with no oil
Updated: Feb 13, 2019
My family loves pita chips with hummus but pita chips you buy are loaded with oil, so I just bought 100% whole wheat pita and made my own. Super Easy but it will take some time.
The pita not only gets nice and brown, but it's super crunchy and delicious, without any oil! Here is how I do it:
I buy 100% whole wheat pita bread either at Trader Joes, or Ralphs. I find I like the Ralphs whole wheat pita even better than the Trader Joes because it's thinner and holds together better and is more uniform in thickness(this is important when you are baking the chips at 400 degrees). I bought the whole wheat pita at Trader Joes for a long time until I discovered that Ralphs carried it. I love the whole wheat pita from Ralphs for not only making chips but also for using it to stuff with no-egg egg salad and other goodies.:) After purchasing the pita, I stack them up right on top of one another and then cut them into 8ths:
Then I open up the eights into pita triangles:
Then I spread these pita triangles all over the cookie sheets just so the pita triangles don't overlap:
Then I take aquafaba, the liquid that comes from a garbanzo bean can, try about a third of a cup. I don't measure, and every can has a different amount of aqufaba inside, so try for 1/3 of a cup.
and season it with 1 tsp. of onion powder, 1 tsp. of garlic powder, 2 tsp. of oregano, 2 tsp. of basil, 1/2 a tsp. of salt and a tsp. of black pepper. Whisk! I brush this mixture on the triangles,
and then I bake the pita at 400 degrees for about 15 minutes total. Check the pita at aboout 7-8 minutes and switch racks if you are using two or three pans. Remove the triangles as they get good and brown, placing those back in the oven if not quite brown enough. Store them in any airtight container. I used to store them right in a bowl on the counter, but I found out the hard way, that if the day is humid or moist at all, they don't stay super crunchy. So now I store them, once cooled, in an air tight container and they stay super crispy. If you want a little bit quicker chips that are still very good, skip the seasoned aquafaba step and instead, once you have the triangles spread all over the pan, salt them. Then bake. They are still very good with just a bit of salt(and still no oil).
When I used to throw parties, I would always make queso, Velveeta and Rotel(tomatoes with hot peppers). Yikes! What exactly is Velveeta? I still use Rotel, because now it's GMO-free verified(some tomatoes are GMO). This is a great spicy vegan cheese sauce to dip your chips in:
Vegan American Cheese and Rotel Dip
12 oz. (about a cup) silken tofu
1/2 cup nutritional yeast
1 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp lemon juice
1 Tbsp miso paste
1/2 tsp salt
1/4 tsp tumeric
1 tsp onion powder
2 Tbsp tapioca starch
1 can Rotel
Blend everything except the Rotel together until it's very smooth. Pour into a small pan and stir in Rotel(do not drain). Heat the sauce over high heat until it comes to a boil. Turn the heat down and stir the sauce constantly until it thickens. Serve hot. Keeps well in a glass jar in the refrigerator for a couple weeks. Reheats well.