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Baked Pita Chips

Oxmoor House
Hands-On time 7 mins
Total time 34 mins
Yield

Serves 6 (serving size: 8 pita chips)

These crispy chips will complete any appetizer dip. Double or triple the recipe to serve to a large crowd or pack extras for lunchboxes. Serve them with Creamy Garbanzo Dip with Sun-Dried Tomatoes, Happy-Hour Hummus, or Black Bean Dip.

Ingredients

  • 4 (6-inch) pitas
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder

Nutrition Information

  • calories 148
  • caloriesfromfat 0.0 %
  • fat 4.6 g
  • satfat 0.6 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 4.7 g
  • carbohydrate 22.1 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 201 mg
  • calcium 29 mg

How to Make It

  1. Preheat oven to 350°.

    Bakd Pita Chips
    Oxmoor House
  2. Split pitas; cut each into 6 wedges. Place wedges in a large bowl. Drizzle with oil; toss to coat.

  3. Combine salt, cumin, and chile powder in a small bowl. Gradually sprinkle spice mixture over wedges, tossing to coat. Spread wedges in a single layer on 2 large baking sheets.

  4. Bake at 350° for 12 minutes or until crisp and golden. Let cool completely on pans. Store in an airtight container.

  5. Kids Can Help: Using a plastic knife, kids can cut the pitas with your help. It's OK if the chips don't look perfect. The kids will feel like they're mastering a skill.

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