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Sesame-Herb Pita Crisps

Yield serves 10-12

Ingredients

  • 1/3 cup shelled dry-roasted pistachios
  • 1/3 cup sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 4 (6-inch) whole-wheat pocket pitas, split in half horizontally
  • 1/4 cup olive oil, divided

Nutrition Information

  • calories 136
  • fat 8 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 2 g
  • protein 3 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 176 mg

How to Make It

  1. Preheat oven to 350°. Place the first 6 ingredients (through marjoram) in a food processor; pulse until coarsely ground.

  2. Arrange 4 pita halves, rough sides up, on a baking sheet. Brush with 2 tablespoons oil. Spread 4 teaspoons pistachio mixture over each pita half. Bake at 350° for 16 minutes, or until lightly browned and crisp. Repeat with remaining pita halves. Cool. Break each half into 4 pieces; serve with Feta-Peppercorn Spread and red grapes.