Favourite Toasted Pita Chips
Great with hummus.
Yield
4 servingsPrep
5 minCook
5 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
pita bread
each cut into 8 wedges |
* | |
| ⅓ | cup |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
Freshly ground |
|
| 1 | teaspoon |
chili powder
Hot Mexican type |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | loaf |
pita bread
each cut into 8 wedges |
* |
| 79 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
Freshly ground |
|
| 5 | ml |
chili powder
Hot Mexican type |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
garlic powder
|
|
Directions
Preheat oven to 375℉ (190℃).
Line large baking sheet with aluminum foil or parchment paper.
In small cup or ramekin, combine the salt, pepper, chili powder, cumin and garlic powder; set aside.
Place pita wedges on baking sheet and brush each with the oil.
Sprinkle each pita wedge liberally with the seasoning mixture.
Bake for 5 to 7 minutes or until slightly golden (watch carefully as they tend to burn easily).
Serve warm with hummus.
