These guiltless Homemade Pita Chips with Red Pepper Dip are full of flavor and oh-so-easy to make. We bake our pita wedges until they're crisp, and then blend together roasted red bell peppers with almonds and other high-flavor ingredients. The results are a healthy, full-flavored snack.
2 (6-inch) whole-wheat pitas
1/4 teaspoon salt, divided
1/4 teaspoon paprika
1 cup bottled roasted red bell peppers
1/4 cup Marcona almonds or dry-roasted almonds (about 1 1/4 ounces)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1 teaspoon minced fresh garlic
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 400°.
Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle with 1/8 teaspoon salt and paprika. Bake at 400° for 6 minutes or until lightly browned and crisp.
While chips bake, combine bell peppers and remaining ingredients in a blender; add remaining 1/8 teaspoon salt. Blend until smooth. Serve with chips.