Lavash Chips

These light chips are the perfect vehicle to scoop up your favorite dip. Lighter than a cracker but with all of the crunch.

This light, delicate chip is perfect for your favorite dips instead of chips.  Make extras, they keep for 4-5 days in a Ziploc bag.

Enough chips for a dip for 10 servings

1 package Lavash bread (you can find this at Whole Foods or your Farmers Market)
Olive oil

Preheat your oven to 350 degrees.

Pull one of the flat bread out of the package and unfold it with the colored side up.  Brush the bread with olive oil and sprinkle with salt.  Cut into serving sized pieces, either strips that are one-inch wide and three inches long or two-inch squares and place closely on a baking sheet.  Bake until toasted, about 5-7 minutes.  Check the chips after 5 minutes of baking to see if they are done.  Some may be ready before others, so remove the crisp ones and place the pan back in the oven for a minute or so.  The chips are done when they are completely crisp, no soft spots. Continue with the process until the bread is gone or your basket is full.

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