Wild Mushroom Pita Crisps with Garlic Kale Chips
Ingredients (serves 4)
4 pita rounds (split)- The ones I use are 100 calories per pita
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)
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.