Prep time:
Recipe From: www.sobeys.com
10 min
| Serves:
64 chips
Recipe From: www.sobeys.com
Ingredients
- Olive oil: 1/3 cup (75 mL)
- Onion: 3 tbsp, minced (45 mL)
- Garlic: 2 cloves, minced
- Whole wheat pita bread pocket: 4, each cut into 8 wedges, split apart into 64 triangular pieces
- Poppy seeds: 2 tbsp (30 mL)
- Sesame seeds: 2 tbsp (30 mL)
- Caraway seeds: 1 tsp (5 mL)
- Salt (sea salt preferred): 1 tsp (5 mL)
Utensils
- Parchment paper-lined baking sheet.
- Measuring spoons
- Knife
- Airtight container
Directions
- 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.
- 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.
Nutrition Facts
Calories: 200 |
Protein: 4 g |
Fat: 12 g |
Carbohydrate: 19 g |
Fibre: 3 g |
Sodium: 440 mg |
Saturated Fat: 1.5 g
Sugar: 0 g
Cholesterol: 0 mg
Tip: For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.
Total Cook Time: 25 min
Food Guide Counter
Recipe generously provided by Sobeys. For more recipes and healthy meal ideas, visit
http://sobeys.ca.
