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Paapri Pita chips curried Recipe

These are lightly spiced with curry flavor Pita chips that don't get soggy in Chaat. You may use whole wheat or regular pocket pita bread.
Each Pita bread will make 16 chips. You can use the same process to make Naan Chips.

Ingredients

1. Pita pocket breads (6" size): 3

2. Canola oil: ½ Cup

3. Turmeric Powder: ¼ teaspoon

4. Cumin powder: ¾ teaspoon

5. Ginger powder: ¼ teaspoon

6. Garlic powder: ¼ teaspoon

7. Salt: ½ teaspoon or to taste

8. Cayenne powder: ¼ teaspoon or to taste

9. Lime juice: 1 Tablespoon

Method

1. With a sharp knife cut each pocket Pita bread into eight sections. You have divided the Pita bread into eight triangular shaped sections.

Open the pocket of each section. Now You have sixteen chips from one Pita bread.

Repeat till all the Pita bread has been cut and separated

2. Combine spices, oil and lemon juice. Whisk well.

3. Apply spice mixture to the rough side of each chip with brush.

4. Arrange the Pita chips in a single layer with spiced rough side up on a cookie baking sheet.

5. Preheat oven to 350°F.

6. Bake 6 minutes. Turn over the chips and bake till crisp (about 6 minutes).

7. Remove chips from the oven. Let them cool for 20 minutes. This will allow the chips to harden up further.

8. Remove the chips from the baking sheet.

Yogi's Notes

If the Pita chips become rancid, bake then in an oven at 350º F for 5 to 10 minutes to freshen them up.