Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Ivy Manning
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

82 calories; fat 3.9g; saturated fat 0.4g; mono fat 2.6g; poly fat 0.7g; protein 2.5g; carbohydrates 9.9g; fiber 1.4g; cholesterol 0mg; iron 0.7mg; sodium 187mg; calcium 24mg.
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