Use a variety of pitas--onion, plain, and wheat--and make extras to keep on hand for snacks.
This recipe goes with Artichoke-Crab Dip with Cumin-Dusted Pita Chips
Cooking Light JANUARY 2001
Preheat oven to 350°.
Coat a baking sheet with cooking spray. Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
Note: Chips can be made ahead and stored in an airtight container for up to 4 days.
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