I love a great chip, don’t you? Potato chips, veggie chips, corn chips and tortilla chips. Chips with ridges, kettle-cooked, salt and vinegar, black pepper, nacho-cheese and barbecued – I have enjoyed my fair share of chips and dips over the years. 

We’ve been brand ambassadors for Toufayan Bakeries for a few years and I’m being sincere when I say that we love their products! Their gluten-free wraps have been our absolute favorite as well as a pantry staple since trying them for the very first time. And now they have a new product we’re equally excited about: Gluten-Free Scoopable Pita chips.


These new oven-baked pita chips come in three flavors: Sea Salt, Salted Caramel and Chili-Lime. They are also Vegan, Non GMO, all natural, with no cholesterol or trans-fats (a huge plus in my book) – and they taste amazing straight out of the bag: crispy, crunchy and taste like a real, honest-to-goodness pita chip – even gluten-eaters will love them!

For this recipe, you can certainly chop the shrimp, add everything into one bowl and serve with pita chips on the side, but we thought they’d make a perfect one-bite appetizer to enjoy with a nice cocktail or glass of wine.

Disclosure: I am being compensated for sharing Toufayan products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.


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