Homemade Pita Chips with Red Pepper Dip

Homemade Pita Chips with Red Pepper Dip Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
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.

Yield:

Serves 8 (serving size: 8 chips and about 3 tablespoons dip)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Fat 3.9 g
Satfat 0.4 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 2.5 g
Carbohydrate 9.9 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 187 mg
Calcium 24 mg

Ingredients

2 (6-inch) whole-wheat pitas
Cooking spray
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

Preparation

1. Preheat oven to 400°.

2. 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.

3. While chips bake, combine bell peppers and remaining ingredients in a blender; add remaining 1/8 teaspoon salt. Blend until smooth. Serve with chips.

Ivy Manning,

Cooking Light

March 2013
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