These crispy chips will complete any appetizer dip. Double or triple the recipe to serve to a large crowd or pack extras for lunchboxes. Serve them with Creamy Garbanzo Dip with Sun-Dried Tomatoes, Happy-Hour Hummus, or Black Bean Dip.

Amanda Haas
Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

hands-on:
7 mins
total:
34 mins
Yield:
Serves 6 (serving size: 8 pita chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Split pitas; cut each into 6 wedges. Place wedges in a large bowl. Drizzle with oil; toss to coat.

  • Combine salt, cumin, and chile powder in a small bowl. Gradually sprinkle spice mixture over wedges, tossing to coat. Spread wedges in a single layer on 2 large baking sheets.

  • Bake at 350° for 12 minutes or until crisp and golden. Let cool completely on pans. Store in an airtight container.

  • Kids Can Help: Using a plastic knife, kids can cut the pitas with your help. It's OK if the chips don't look perfect. The kids will feel like they're mastering a skill.

Nutrition Facts

148 calories; fat 4.6g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.5g; protein 4.7g; carbohydrates 22.1g; fiber 0.8g; iron 1.9mg; sodium 201mg; calcium 29mg.
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