Homemade Pita Chips with Red Pepper Dip

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.3 ounces dry-roasted almonds 
• 1 teaspoon garlic fresh minced
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon paprika 
• 2 6-inch pitas whole-wheat ()
• 1.5 teaspoons red wine vinegar 
• 1 cup bottled roasted bell peppers red
• 0.3 teaspoon salt divided

Equipment

• baking sheet
• oven
• blender

Directions

1. Preheat oven to 40
2. Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle with 1/8 teaspoon salt and paprika.
3. Bake at 400 for 6 minutes or until lightly browned and crisp.
4. While chips bake, combine bell peppers and remaining ingredients in a blender; add remaining 1/8 teaspoon salt. Blend until smooth.
5. Serve with chips.