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Healthy Snacks for Kids

Simple, Healthy Recipe – Perfect for Class Parties, School Lunches & More!

By: Katie Workman (Author, The Mom 100 Cookbook & themom100.com blog)

Like it or not, snacking is a part of our kids’ day.  Fruit is always a great option, and while there’s no question that a packaged granola bar or a bag of chips comes in handy sometimes, we’re always looking for alternatives that are wholesome, munchable, and we can feel good about giving our kids.  Here’s a simple recipe that is also very portable, so when it’s your turn to bring snacks for the class or the big game, you can whip up a batch of these very quickly.

Pita ChipsBaked Pita Chips

Makes 36 pita triangles

A Fork in the Road Recipe

Vegetarian

You can play around with all kinds of seasonings if you like, and you can make them with whole wheat pitas (even if you have a white bread kind of kid, once they’re toasted your kid might not notice). If you like crunchier chips you can split the pitas crosswise before baking. Split pitas crisp up faster, so keep an eye on them so they don’t get too hard or burn.

Eat the pita chips on their own, or serve them with whatever dips you like. They are also great with various salsas or guacamole, and make a lovely date for a bowl of soup.

Ingredients:

– 1⁄3 cup olive oil

– 1 small clove garlic (optional), very finely minced or pressed through a garlic press

– 6 pitas (6 inches each)

– Kosher or coarse salt

Directions:

1. Preheat the oven to 350°F.

2. In a small bowl blend the olive oil and garlic, if using.  Lay the pita rounds in a single layer on a baking sheet, brush the oil mixture onto them, and sprinkle lightly with salt, and any other seasonings you are interested in (see Fork in the Road, below).  Bake until they are as crisp as you like them, 4 to 7 minutes (keeping in mind they will get a little crisper as they cool).  Remove from the oven, and using a dishtowel if necessary, transfer them to a cutting board and cut them into six wedges each (stack them up two at a time to save time).

3. Serve warm or at room temperature.

Make Ahead Tip:

Keep a package of pitas in the freezer for this purpose.  Once toasted, you can keep them in a sealed plastic container or zipper top plastic bag for up to a week, though they will probably lose their crispness; you can re-crisp them in the oven for a couple of minutes if you want.

Fork-in-the-Road:

Keep some of the chips plain and simple, and season others with a sprinkle of any of the following, in addition to the salt.  Also, if you’re going for one of the garlic powder mixes, skip the optional fresh garlic in the main recipe.

– finely grated Parmesan cheese

– a mixture of garlic powder, dried oregano, and Parmesan cheese

– Za’atar (a middle Eastern spice blend)

– ground cumin and/or garlic powder

– ground cumin, garlic powder, ground coriander, cayenne pepper

– dried oregano and chili powder

 

 

What The Kids Can Do:

Brush the pita rounds with olive oil, and sprinkle them with salt and any other seasonings.