Lemon-Dill Pita Chips

By dette

This recipe takes the humble pita chip to new heights with a bright twist of lemon and a touch of earthy dill. Dipped in the creamy Roasted Red Pepper Hummus, they are true Mediterranean delight.

Ingredients

• 4 whole-wheat pita pockets (about 6 inch in diameter)
• 2 Tblsp plus 2 tsp extra-virgin olive oil
• 1 tblsp finely grated lemon zest
• 1 tblsp fresh lemon juice
• 1 tblsp dried dill weed
• 1/2 tsp salt

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350
Slice each pita in half into 2 rounds. Then cut each round into 8 wedges.
In a large bowl, whisk together the oil, lemon zest, lemon juice, dill, and salt. Add the pita wedges and toss to coat evenly.
Spread the pita wedges in a single layer onto two baking sheets and bake until crisped and golden brown, about 15 mintues. The chips will crisp further as they cool on the sheets. Store the pita chips at room temperature for up to 3 days

dal 130; tot fat 5g; sat fat 0.5g; mono fat 3.4g; poly fat 0.8g; prot 3g/ carb 18g; fib 3g; chol 0mg; sod 24-