Ingredients
Pita Chips
2 cups wheat flour1/3 cup high oleic sunflower oil
1 tsp sugar
1 tsp salt, plus extra for sprinkling
1 packet dry yeast (approx 2 1/4 tsp)
1/2 tsp sea salt
1/4 cup warm water
1 tbsp vital wheat gluten
1 tsp barley malt flour (optional)
Additional water for dough consistency
Creamy Garlic and Herb Dip
1 cup vegan sour cream1/2 cup mayonnaise
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 teaspoon paprika (optional, for a hint of smokiness)
Instructions
Creamy Garlic and Herb Dip
In a medium-sized bowl, combine the vegan sour cream and mayonnaise until well blended.Stir in the minced garlic, parsley, chives, dill, lemon zest, lemon juice, salt, pepper, and paprika (if using).
Mix until all ingredients are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
This chilling time allows the flavors to meld together beautifully. Before serving, give the dip a good stir. Transfer it to a serving bowl and garnish with a sprinkle of herbs or paprika for a touch of color.
Pits Chips
Dissolve the sugar in 1/4 cup of warm water. Sprinkle the yeast over the top and let sit until frothy (about 5 minutes).Mix wheat flour, vital wheat gluten, and salt in a large bowl. Add the yeast mixture, high oleic sunflower oil, a small amount of tocopherols, and rosemary extract. Gradually add more water to form a soft dough.
Knead on a floured surface for 5-7 minutes, incorporating the barley malt flour if used.
Let the dough rise in a greased, covered bowl for 1 hour.
Preheat oven to 400°F (200°C).
Roll the dough to 1/4 inch thickness and cut into desired shapes. Place on a baking sheet.
Brush with sunflower oil and sprinkle with sea salt.
Bake for 10-12 minutes until golden.
Cool chips on a wire rack.
Serve with a side of Creamy Garlic and Herb Dip