From Fine Cooking
This recipe makes more than you need for our summer picnic menu, but you won’t regret it. The pita chips keep well in a sealed bag. The Garlic-Yogurt Sauce makes a great dip.
Ingredients
- 2 tsp. black sesame seeds
- 1 tsp. ground sumac
- 1/4 tsp. cayenne; more to taste
- Kosher salt
- 6 whole wheat or white pita breads
- 1/3 cup extra-virgin olive oil, approximately
Directions
- Position a rack in the center of the oven and heat the oven to 400°F.
- In a small bowl, combine the black sesame seeds, sumac, cayenne, and 1-1/2 tsp. salt.
- Split each pita horizontally into 2 rounds and tear each round into 3 rustic pieces. Brush a large rimmed baking sheet with a generous amount of olive oil, and spread 12 of the pita pieces in a single layer, inner side down, on the sheet. Brush the outer side of the pita with additional olive oil and sprinkle evenly with about a third of the spice mixture. Toast the pita in the oven until golden brown and crisp, about 8 minutes. Repeat with the remaining pita and spice mixture in two more batches.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 2g | |
Recipe makes 36 servings | |
Calories 19 | |
Calories from Fat 18 | 95% |
Total Fat 2.09g | 3% |
Saturated Fat 0.29g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 0mg | 0% |
Potassium 1mg | 0% |
Total Carbs 0.02g | 0% |
Dietary Fiber 0.0g | 0% |
Sugars 0.0g | 0% |
Protein 0.03g | 0% |
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