Flavourful and crunchy enough to enjoy on their own
& a terrific accompaniment to a dip!
Prep & Cooking: 15 minutes
Makes: 32 chips
Pairs well with: Smoky White Bean Dip
4 pocketless whole wheat pitas
2 tbsp olive oil
Juice of one lime or 2 tbsp lime juice
1 tsp chili powder
½ tsp garlic powder
1.5 tsps salt
Pepper to taste
Additional salt and lime juice to lightly sprinkle over chips before and after baking
Preheat oven to 350°F, and line two baking sheets with parchment paper or aluminium foil.
Stack pitas 2 or more at a time, and using a large knife or pizza cutter, cut the rounds into 8 equal pieces (as shown in the photo below).
Transfer pita triangles to the prepared baking sheets, being sure to arrange them flat with no overlapping.
In a small bowl, mix together oil, chili powder, garlic powder, lime juice, salt, and pepper. Combine ingredients using a small whisk or fork until no lumps remain.
Using a kitchen brush or spoon apply the mixture evenly over each triangle. Sprinkle coated chips with additional salt if desired and bake for 10-12 minutes, the edges will be golden and the spice mixture will be darkened and dry.
Remove chips from the oven and while still warm, sprinkle lightly with additional lime juice if desired.
Allow chips to cool for at least 5 minutes before removing them from the baking tray to enjoy.
Store cooled chips for up to one week in a sealed container or bag.
Tips & Variations: