Favourite Toasted Pita Chips
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.