skish
IT

Cinnamon pita chips with berry yogurt dip

Crunchy triangles to dip in a fresh cream.

  • 15 min
  • 1 serving
  • Vegetarian
  • International cuisine
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Cinnamon pita chips with berry yogurt dip

Per serving

Calories
231 kcal
Protein
14.7 g
Carbohydrates
32.8 g
Fat
5.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat pita40 g
  • Coconut oil1 teaspoon
  • Cinnamon1 teaspoon
  • Nonfat Greek yogurt100 g
  • Raspberries40 g

Contains: gluten, lactose,

In season: June – September

Method

  1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
  2. Meanwhile melt the coconut oil in the microwave for 10–15 seconds, until liquid; cut the pitta bread into triangles of about 5 cm and, if it has a pocket, separate the two layers.
  3. Lay the triangles on the tray in a single layer, brush them with the coconut oil and dust with cinnamon.
  4. Bake for about 8 minutes, until golden and crisp; they firm up further as they cool, so take them out as soon as they colour.
  5. Meanwhile crush the raspberries in a small bowl with a fork and stir them into the yoghurt; serve the dip with the warm chips.

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