pita chips 1

My name is Ashley, and I’m a stressaholic.

You name it, I can pretty much find a way to stress out over it.  Look, I’d like to tell you that I’m taking steps to calm it down a little, but the truth is, now that I’m a mom I’m more stressed out than ever.

And it’s not just the important stuff, like making sure we’re doing our best to mold Doodlebug into a respectable human being or making intelligent financial decision or proving myself to be a competent individual at my job.  It’s the ridiculously mundane: keeping up with the laundry, figuring out what to make for dinner, or wondering how I’m going to make goodies for work, Doodle’s school and the tailgate party all on the same day.

So the idea of me offering “easy entertaining tips” is a bit laughable.  But really, it’s my goal this year to have a stress-free holiday season.  And this is my first step:

Quit overdoing it.

pita chips 2

As much as I’d like to Martha Stewart the season to death, the reality of my life just doesn’t allow it.  The first year the Tall Boy and I were together, we went to four different places in three different cities on Christmas Day.  Showing up to each event with warm side dishes or lavishly decorated cakes and cookies wasn’t going to happen.

So, I’m all about the appetizers, folks.  And I’m not ashamed to say that sometimes I don’t even make them myself.

pita chips close up

I did make these pita chips, though.  I made them in 15 stress-free minutes, and had them ready to serve with Sabra Roasted Red Pepper Hummus, which is one of our very favorite go-to snacks.  It’s easy and healthy, and we almost always have a container hanging out in our fridge.  To my friends and family: don’t be surprised if I show up to your holiday gathering bringing this with me!

What’s your holiday go-to easy appetizer?

Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4
  • 3 pita rounds
  • 1 tablespoon plus 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • ½ cup freshly grated parmesan cheese
  1. Slice your pita rounds open, so that you have 6 circles.
  2. In a small bowl, mix together oil, cheese, and spices. Spoon oil mixture over the rough side of your pita rounds.
  3. Use a pizza cutter, slice each round into 8 triangles.
  4. Bake at 450 on a foil lined tray for 15 minutes, or until chips are crisp and lightly browned.



As part of the Foodbuzz Tastemaker Program, I received a coupon for a free Sabra product. However, any opinion expressed in this post is solely my own, ’cause that’s how I roll.