Lunch: Baked Pita Chips Recipe | Myrecipes

Recipe by Amanda Haas These crispy chips will complete any appetizer dip. Double or triple the recipe to serve to a large crowd or pack extras for lunchboxes. Serve them with Creamy Garbanzo Dip with Sun-Dried Tomatoes, Happy-Hour Hummus, or Black Bean D

Ingredients

4 (6-inch) pitas
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ancho chile powder

Instructions

Preheat oven to 350 °.
Split pitas; cut each into 6 wedges. Place wedges in a large bowl. Drizzle with oil; toss to coat.
Combine salt, cumin, and chile powder in a small bowl. Gradually sprinkle spice mixture over wedges, tossing to coat. Spread wedges in a single layer on 2 large baking sheets.
Bake at 350 ° for 12 minutes or until crisp and golden. Let cool completely on pans. Store in an airtight container.
Kids Can Help: Using a plastic knife, kids can cut the pitas with your help. It's OK if the chips don't look perfect. The kids will feel like they're mastering a skill.

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