I made these to go with the butternut squash stew we had a couple of days ago. They were easy to throw together, and complemented the stew nicely. I think they’d go with just about any stew or chili, and they have that “homemade” feel to them that is so much better than saltines or tortilla chips. I saved the leftover chips in a resealable bag, and they kept really well. I was surprised to find that they were still crunchy two days after I made them.
Spicy Cumin Chips
3 (5-inch) pitas, cut into 6 wedges each
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teasopon ground cumin
1/4 teaspoon chili powder
Preheat oven to 350ËšF.
Spread pita wedges on a baking sheet; lightly coat with cooking spray.
Mix salt, garlic powder, ground cumin, and chili powder together in a small bowl. Sprinkle over the pita wedges. Bake for 15 minutes or until crisp.
Makes 6 servings.