Crunchy Pita Chips
Prep Time
Makes
Cooking Mode
⅓ cup olive oil
3 tbsp minced onion
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
2 tbsp sesame seeds
1 tsp caraway seeds (optional)
1 tsp salt (sea salt preferred)
⅓ cup olive oil
3 tbsp minced onion
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
2 tbsp sesame seeds
1 tsp caraway seeds (optional)
1 tsp salt (sea salt preferred)
Directions
1Preheat 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.
2Bake 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
1
For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.
Disclaimer
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Personal Note
Personal Note
