Cumin Crisps

 
3 6-inch pitas, split in half and separated into 2 circles
olive oil
ground cumin
paprika
 

Cut each pita circle into 4 wedges and transfer to a cookie sheet. Brush the tops of each of the pitas with a little olive oil. Sprinkle the pitas, to taste, with the ground cumin and paprika. Bake at 400 degrees for 5 minutes or until crisp. Serve with your favorite vegetable dip.

Yield: 4 servings of 6 chips each

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett