Prep 5 mins
Cook 8 mins
From Cooking Light.
- Preheat oven to 350°.
- Coat a baking sheet with cooking spray.
- Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
- Note: Chips can be made ahead and stored in an airtight container for up to 4 days.
I was looking for something using pita rounds that would go with Costa Rican Black Bean Soup and be done quick - this was just what I was looking for! Quick, light and very tasty. I baked for 5 minutes so that the pita's were still soft enough to eat with the soup and used sea salt in place of salt. This is a keeper!
What a great way to kick pita up a notch! Thanks for a keeper! I used whole wheat pita bread.
these are great! I liked toasted pita dipped in hummus and the extra addition of cumin & salt on these pita chips gives them that extra flavor boost!