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Ingredients:
2 pita breads
4 teaspoons olive or vegetable oil
1 garlic clove, crushed
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat oven to 350ºF.
Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
Combine oil and garlic in a bowl.
Brush each pita round with the oil and garlic mixture.
Stack the rounds and then cut into 8 wedges.
Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
Serving Suggestions:
Any of the following vegetables make great dippers too:
endive leaves
small, peeled baby carrots
cucumber slices
celery sticks
red, yellow or green bell pepper wedges
Makes 32 chips, 8 chips per serving Recipe submitted by:
Public Health of Seattle & King County: Reprinted with permission.  For more information: Find a recipe | Come add a recipe | Share this recipe
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