Got the crunchy craving? Make a batch of Pesto Baked Naan Chips! They crisp up in just a few minutes, perfect for snack time and entertaining.
I recently read a study found that genetics determined whether or not a person has a sweet tooth. Now you must know by now that I do have a sweet tooth – and hence the so-called sweet tooth gene, but I’ve been wondering if the same could be said for what I like to call the crunchy tooth gene?
I love my crunchy snacks just as much as I love an indulgent dessert, and when the afternoon rolls around, I crave crunch and texture more than anything. I suspect that if these cravings are genetic, I can likely prove it – my kids are exactly the same way.
The thing is, I still want to be healthy when I snack, so when the crunchy cravings bite, I love making my own chips. These Pesto Baked Naan Chips are so easy to whip up, and they’re the perfect vessel for my other weakness: dips.
How to Make Pesto Baked Naan Chips
To make the chips, I rely on pantry staples: pesto (homemade or bought, either works), extra virgin olive oil, and naan. Spread the naan with olive oil and pesto, cut into triangles and bake. All it takes is about 7 minutes in the oven, making them perfect for packing for picnics, entertaining with friends, or simply just munching.
When my daughter spied the chips that afternoon, she proved my crunchy gene theory. “So good, mama!” Thumbs up from her, and I hope it gets a thumbs up from you, too!
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More Easy Snack Recipes
Pesto Baked Naan Chips
- 2 large naan flatbreads (or 4 mini naan)
- 1 tablespoon olive oil
- 3 tablespoons pesto
- kosher salt
- Preheat the oven to 400º F.
- Brush each naan lightly with olive oil, then brush with the pesto. Season lightly with salt. Cut the naan into triangles and place on a baking sheet.
- Bake for about 7 minutes, or until the naan chips are golden and crispy. Remove from oven and serve warm or at room temperature.