Crunchy Pita Chips

  • Prep Time 10 min
  • Total Time 25
  • Makes: 64 chips

Ingredients

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

Directions

  • Step 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.

  • Step 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.

Tip

For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.

Nutrition Facts

  • Nutrition Description Per serving (8 chips):
  • Calories 200
  • Fat 12 g
  • Saturated Fat 1.5 g
  • Carbs 19 g
  • Sugar 0 g
  • Protein 4 g
  • Cholesterol 0 mg
  • Fibre 3 g
  • Sodium 440 mg