Last night in preparation for my pumpkiny lunch, I made cinnamon and sugar Lavash chips. I started by cutting up a Joseph’s lavash bread into pieces. I placed them on a cookie sheet sprayed with cooking spray before spraying the chips lightly with the spray as well. I dusted them with a sprinkling of cinnamon and sugar and baked the chips at 350 for approximately seven minutes.
They came out crispy and sweet! I snacked on a few before baggin’ them for today’s lunch.
(Truth be told, I burnt my first attempt at these chips. Apparently cooking dinner, putting away dishes and prepping for today’s meals makes it easy to forget about some little chippies baking in the oven.)
I’m a big fan of chips and dip, so I used pumpkin to create a sweet dip for my chips. I blended equal parts pumpkin and cottage cheese with a little sweetener, cinnamon and pumpkin pie spice.
Who says chips and dip for lunch isn’t healthy???
Making Your Own Healthy Chips and Dip
Click here to read my latest Examiner article with tips for how to make healthy homemade chips and dip.
What’s your favorite kind of dip?