Crunchy Pita Chips

64
Easy
Appetizers

Characteristics

Without Eggs Vegetarian

Nutritional Facts Per Serving

200
Calories
4 g
Protein
19 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

Per 8 Chips
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 12 g
    • Saturated fat  1.5 g
  • Cholesterol 0 mg
  • Sodium  440 mg
  • Carbs 19 g
    • fiber  3 g
    • Sugar  0 g
  • Protein 4 g

Ingredients

  • 1/3 cup (75 mL) olive oil
  • 3 tbsp (45 mL) 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 (30 mL) poppy seeds
  • 2 tbsp (30 mL) sesame seeds
  • 1 tsp (5 mL) caraway seeds (optional)
  • 1 tsp (5 mL) salt (sea salt preferred)

Method

  1. Preheat 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.
  2. Bake 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.


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