These crispy chips will complete any appetizer. 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.
Oxmoor House SEPTEMBER 2012
1. Preheat oven to 350°.
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.
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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