Yield: Yields about thirty-six pieces.
This recipe makes more than you need for our summer picnic menu, but you won’t regret it. The pita chips keep well in a sealed bag. The Garlic-Yogurt Sauce makes a great dip.
Ingredients
- 2 tsp. black sesame seeds
- 1 tsp. ground sumac
- 1/4 tsp. cayenne; more to taste
- Kosher salt
- 6 whole wheat or white pita breads
- 1/3 cup extra-virgin olive oil, approximately
Nutritional Information
- Nutritional Sample Size per piece
- Calories (kcal) : 50
- Fat Calories (kcal): 20
- Fat (g): 2.5
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1.5
- Cholesterol (mg): 0
- Sodium (mg): 105
- Carbohydrates (g): 6
- Fiber (g): 1
- Protein (g): 1
Preparation
- Position a rack in the center of the oven and heat the oven to 400°F.
- In a small bowl, combine the black sesame seeds, sumac, cayenne, and 1-1/2 tsp. salt.
- Split each pita horizontally into 2 rounds and tear each round into 3 rustic pieces. Brush a large rimmed baking sheet with a generous amount of olive oil, and spread 12 of the pita pieces in a single layer, inner side down, on the sheet. Brush the outer side of the pita with additional olive oil and sprinkle evenly with about a third of the spice mixture. Toast the pita in the oven until golden brown and crisp, about 8 minutes. Repeat with the remaining pita and spice mixture in two more batches.
Make Ahead Tips
The chips may be made 1 day ahead.
Ingredient Spotlight
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IN THIS RECIPEPita Bread
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Reviews
Rate or Review
Reviews (1 review)
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skiwindjunkie | 07/24/2009These were ok. I ended up microwaving some Puppodoms too. They were the better hit.
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