Pita chips

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
Cooking spray
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.

2 thoughts on “Pita chips

  1. Catherine

    I made these yesterday to go along with a spicy pumpkin/cream cheese dip and they were AMAZING! I hope it’s okay if I point to your blog when I post my dip recipe next week.

    Reply

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