Spiced Pita Chips
These chips, excerpted from the cookbook The Food You Crave, are the kind of snack that you just can't stop eating. They are great on their own, but even better for dipping.
Read Ellie's article Skinny Dipping for three great dip recipes to go along with these chips.
1/4 cup olive oil
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
6 whole-wheat pita breads, cut into 8 wedges each
Heat the oven to 375°F.
Combine the oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving.
Make Ahead Tips
The chips will keep in an airtight container at room temperature for about 3 days.
nutrition information (per serving):
From Book The Food You Crave
, pp. 69
September 29, 2008