(mostly) fat-free chips

This new “diet” of mine, it is a high-maintenance one. I feel like I spend more time in the kitchen than I do sleeping, which is probably an accurate statement anyway. I made myself a black bean and salsa quesadilla last night using pitas instead of soft tortillas. The pitas were so crunchy on the top layer that they gave me an idea. Pita chips. I was thinking I was all brilliant for a moment until I remembered having them at the Pita Pit or Extreme Pita or one of those places. Oh well.

One of my biggest challenges in eating a (mostly) fat-free diet is finding something quick to eat. I don’t mind spending time in the kitchen, at all, but sometimes it’s just not possible for hours and hours and I get hungry. When I am hungry, I am not a very nice person. So, to save my children, I need to eat, and eat quickly. I usually have cut-up vegetables or fruit for something quick to grab, but sometimes I don’t want vegetables or fruit. First-world problems here, people. And also, #diamondshoes.

I took a couple minutes this morning when Preston wasn’t attached to me (teething, poor dude) to see if I could make some pita chips without burning them. I bought a humungo bag of pitas the other day and I’ve been flying through them. Only 0.5 grams of fat? Yes, please.

I cut up a couple of them, arranged them on a pizza stone, and baked them at 400F for about seven minutes, or until they were crunchy. I dipped them in salsa and fat-free sour cream.

I suppose I could get more creative and season them, say, brush them with olive oil and add a little sea salt or something, but since I need things as fat-free as possible to avoid the ER (as lovely as it is), I kept mine plain. I’m sure they would make great nachos, as well, but nachos mean cheese and have you run into any fat-free cheese? Yea, me neither.

Filed under: recipes