Seeded Pita Crisps

These crunchy nibbles are loaded with a seedy trio: cumin seeds, mustard seeds, and caraway seeds. The crisps make tasty appetizer dippers.

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  • Makes: 32 crisps
  • Prep: 7 mins
  • Bake: 16 mins 350°F

Seeded Pita Crisps

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Directions

  1. Preheat oven to 350 degrees F. In a small skillet, combine cumin seeds, mustard seeds, and caraway seeds. Cook over low heat for 2 to 4 minutes or until seeds are fragrant and toasted, stirring occasionally. Set aside.
  2. Cut pita bread rounds into eight wedges each. Spread half of the wedges in a 15x10x1-inch baking pan. Brush wedges with half of the melted butter. Sprinkle with half of the toasted seeds, pressing seeds gently into wedges. Bake for 8 to 10 minutes or until crisp. Repeat with remaining pita wedges, melted butter, and seeds. Makes 32 crisps.

From the Test Kitchen

Prepare and bake seeded crisps as directed; transfer to a wire rack to cool. Place crisps in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen crisps at room temperature.

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Nutrition Facts (Seeded Pita Crisps)

  • Per serving:
  • 32 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 48 mg sodium ,
  • 4 g carb. ,
  • 1 g pro.
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