The spicy crunch of these dense chips satisfies on its own, but they're also sturdy enough to dip into salsa, hummus, or guac.
2 tablespoons extra-virgin olive oil
1 teaspoon sesame seeds
1/2 teaspoon ground sumac (or paprika)
1/2 teaspoon powdered dried thyme
4 6-inch whole-wheat pitas
Preheat oven to 350 degrees. Mix olive oil, sesame seeds, sumac, and thyme. Brush pitas with mixture and place on a baking sheet lined with aluminum foil or sprayed with cooking spray. Bake for 5 minutes on each side. Remove from oven and cut each pita into 8 pieces. Store in an airtight container for up to 3 days.
Nutrition score per serving: 184 calories, 8g fat (1g saturated fat), 26g carbs, 5g protein, 5g fiber, >1g sugars
Recipe provided by Janet Brill, Ph.D., nutritionist and author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease