Pita Chips

Ingredients

  • 4 6-inch whole wheat pita pockets
  • 1 Tbsp. (15 mL) olive oil
  • Cayenne pepper or paprika for sprinkling on top

Equipment

  • Kitchen scissors or knife and cutting board
  • 1 or more baking sheets
  • Large bowl
  • Wooden spoon

Prep time:

10

Yields:

8

Cook time:

4-6

Recipe attribution:

Michele Blanchet, RD

  1. Preheat oven to 375°F.
  2. Cut each pita pocket into 6 wedges using kitchen scissors or knife. Separate the top and bottom of each wedge. You should have 12 wedges from each pita.
  3. Put olive oil in a large bowl and add the pita wedges. Toss with a wooden spoon to coat the wedges in the oil.
  4. Arrange pita wedges in a single layer on one (or more) baking sheets and sprinkle with cayenne pepper or paprika.
  5. Bake until crisp and slightly brown, 8-10 minutes.
  6. Let cool completely.
  7. Serve with a dip such as salsa, hummus or guacamole.

Variation: Before baking, sprinkle wedges with any of your favourite seasonings.