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Pita Chips
(24)
Rate this recipe
Preparation
15 min
Cooking
12 min
Makes
40 chips
Featured in RICARDO Magazine WINTER 2016
Vegetarian
Vegan
Nut-free
Lactose-free
Dairy-free
Egg-free
Categories
Ingredients
2 tbsp (30 ml) olive oil
1 tsp chili powder
½ tsp onion salt
½ tsp garlic powder
¼ tsp freshly ground pepper
5 7-inch (18 cm) pita breads
Preparation
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the oil and spices. Set aside.
On a work surface, with a chef’s knife or scissors, cut each pita into 8 triangles.
Add the pitas to the spices, coating them thoroughly with the mixture. Place the pitas on the sheet (they should slightly overlap one another).
Bake for about 12 minutes, turning halfway through, until the pitas are golden brown.
Serve with the
Cheesy Avocado Dip
or hummus.
Note from Ricardo
This recipe is from "Ricardo For Kids".
Personal Note