Crispy Seeded Pita Chips

• Recipe by Pam Anderson

Good News Whole wheat pitas are rich in vitamin E, but be sure to buy “100 percent whole wheat” versions, since they contain the entire nutrient-rich germ and bran. Pam Anderson serves her seed-studded pita chips with soup or by themselves as a “predinner bite,” a snack to keep her energy up and her appetite under control. “Dinner is when a lot of people overdo it, but it’s one meal when you shouldn’t—because you won’t burn off the calories,” she says.

Ingredients

1. 1 teaspoon yellow mustard seeds
2. 1 teaspoon caraway seeds
3. 1 teaspoon sesame seeds
4. 1/2 teaspoon freshly ground pepper
5. 1/4 teaspoon kosher salt
6. Two 6-inch whole wheat pitas, split into 2 rounds and each round cut into 4 triangles
7. 1 tablespoon plus 1 teaspoon vegetable oil

Directions

1. Preheat the oven to 350°. In a small bowl, toss the mustard, caraway and sesame seeds with the pepper and salt. Arrange the pita triangles on a large cookie sheet, smooth side down. Brush the pita triangles with the oil and sprinkle the seed mixture on top. Bake until crisp and golden brown, about 10 minutes. Let cool.

Make Ahead

The pita chips can be stored in an airtight container overnight.

Notes

One Serving 110 cal, 6 gm fat, 0.8 gm sat fat, 13 gm carb, 2 gm fiber.