Crunchy Pita Chips
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 64 chips
Ingredients
- 1/3 cup
- olive oil
- 75 mL
- 3 tbsp
- minced onion
- 45 mL
- 2
- cloves garlic, minced
- 4
- whole-wheat pita pockets (7 in./18 cm), each cut into 8 wedges, split apart into 64 triangular pieces
- 2 tbsp
- poppy seeds
- 30 mL
- 2 tbsp
- sesame seeds
- 30 mL
- 1 tsp
- caraway seeds (optional)
- 5 mL
- 1 tsp
- salt (sea salt preferred)
- 5 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Stir oil with onion and garlic. Toss with pita chips. Arrange in single layer on 2 parchment paper-lined baking sheets. Sprinkle with poppy seeds, sesame seeds, caraway seeds and salt.
Step 2
Bake 11 to 12 min. -- switching placement on oven racks half-way through baking -- or until golden brown and crisp. Cool completely. Store in airtight container up to 2 days.
Tips
For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.
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Nutritional Facts
- Nutrition Description:
- Per serving (8 chips):
- Calories:
- 200
- Fat:
- 12 g
- Saturated Fat:
- 1 g
- Carbs:
- 19 g
- Fibre:
- 3 g
- Protein:
- 4 g
- Sodium:
- 440 mg