Wild Mushroom Pita Crisps with Garlic Kale Chips

Ingredients (serves 4)

4 pita rounds (split)- The ones I use are 100 calories per pita

Olive Oil

1 cup of your favorite cheese, I use an herbed yogurt cheddar or part skim mozzarella or a nice goat cheese

roasted garlic (you can buy it or you can take a head of garlic slice the very top off drizzle some olive oil on the cut head part, wrap in foil and bake for 30 minuets- let cool garlic will squeeze right out)

4 tbls low fat cream cheese

Blend of your favorite mushrooms or any vegetables if you don’t like shrooms. I love shitake and oyster mushrooms or baby bella sauteed in a little olive oil

Kale (2 large heads, leaves only no stems, washed and patted dry completely)

Sea salt


Preheat oven to 350

First thing I do is put the garlic in about 3 tbs of olive oil and let set for up to an hour but at little as 15 minuets

On a baking sheet lined with parchment arrange kale leaves then brush olive oil over kale and sprinkle with sea salt. You will bake them for about 15 minuets at 350 degrees or until ends just start to turn brown. Let sit for 5 minuets then enjoy!

For the pitas I brush with olive oil, then each pita gets 1 tbs of the cream cheese spread thinly  then pile sauteed mushrooms or any veggies you want to use then top with cheese pop into toaster over until crispy and cheese is bubbly.


Wild Mushroom Pita Crisps and Garlic Kale Chips






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