Homemade Pita Chips With Red Pepper Dip
Prep Time:
Cook Time:
Servings:
Ingredients
  • cooking spray
  • 2 (6-inch) whole-wheat pitas
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1 cup bottled roasted red bell peppers
  • 1/4 cup marcona almonds or dry-roasted almonds (about 11/4 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon red wine vinegar
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh chives (optional)
Directions
  1. Preheat the oven to 400°F.
  2. Coat a baking sheet with cooking spray.
  3. Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges.
  4. Arrange the wedges in a single layer on the prepared baking sheet. Lightly coat the wedges with the cooking spray; sprinkle with 1/8 teaspoon each of the salt and paprika. Bake at 400°F until lightly browned and crisp, about 6 minutes.
  5. While the chips bake, place the bell peppers, almonds, oil, red wine vinegar, garlic, cumin, red pepper, and black pepper in a blender; add the remaining 1/8 teaspoon each salt and paprika.
  6. Blend until smooth; garnish with the chives, if desired. Serve with the chips.
  7. Recipes excerpted with permission from One Sheet Eats by Oxmoor House (Time Inc. Books, 2017)