⅓continental cucumberthe long ones, with peel, cut into small cubes
1tspolive oil
salt and pepper to taste
Instructions
Toaster method
Cut each pita bread in quarters (or in half if using the small ones)
Toast each half until crispy but still slightly soft. Using scissors or simply your hands, cut pita into triangles (or any shape you like!) and transfer to a bowl.
Toss with salt and paprika.
Oven method
Preheat oven to 375 F
Cut each pita bread in half and quartered into triangles. Arrange pita triangles on a baking sheet in a single layer.
Spray with olive oil and sprinkle with salt and paprika.
Bake for 10-15 minutes or until golden and crispy. Let them cool before serving.
Mint Yogurt Dip
In a medium bowl, combine all ingredients. Season with salt and pepper to taste. Serve with the pita chips you just made!
Nutrition Facts
Homemade Pita Chips with Mint Yogurt Dip
Amount Per Serving (4 pita chips + sauce)
Calories 106Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 1mg0%
Sodium 162mg7%
Potassium 103mg3%
Carbohydrates 17g6%
Sugar 1g1%
Protein 6g12%
Vitamin A 35IU1%
Vitamin C 0.8mg1%
Calcium 63mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.