Crispy Seeded Pita Chips

Contributed by Pam Anderson

ACTIVE: 10 MIN

TOTAL TIME: 25 MIN

SERVINGS: 4

Rate & Review this recipe

Rate this Crispy Seeded Pita Chips recipe

Add this Crispy Seeded Pita Chips to favorites

Add to Favorites

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.

Plus: Party Dip Recipes

Recipe: Crispy Seeded Pita Chips

BASIC-EASY
FAST
HEALTHY
MAKE-AHEAD
VEGETARIAN

Ingredients

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

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.

From How to Eat Constantly and Lose Weight
Published March 2008

Crispy Seeded Pita Chips

Recipe: Crispy Seeded Pita Chips

Ingredients

MARKETPLACE