whole-wheat pita pockets (7 in./18 cm), each cut into 8 wedges, split apart into 64 triangular pieces
caraway seeds (optional)
salt (sea salt preferred)
Preheat oven to 375°F (190°C). Stir oil with onion and garlic. Toss with pita chips. Arrange in single layer on 2 parchment paper-lined baking sheets. Sprinkle with poppy seeds, sesame seeds, caraway seeds and salt.
Bake 11 to 12 min. -- switching placement on oven racks half-way through baking -- or until golden brown and crisp. Cool completely. Store in airtight container up to 2 days.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy