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Homemade Pita Chips with Red Pepper Dip

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 8 (serving size: 8 chips and about 3 tablespoons dip)
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.

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

Nutrition 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

How to Make It

  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.