Certainly! Here's a recipe for homemade pita chips paired with a flavorful cranberry herb labneh dip: Ingredients: For the Pita Chips: – 4 whole wheat pitas – 2 tablespoons olive oil – 1 teaspoon dried oregano – 1 teaspoon dried thyme – 1 teaspoon garlic powder – Salt to taste
For the Cranberry Herb Labneh: – 2 cups Greek yogurt – 1/4 cup dried cranberries, chopped – 2 tablespoons fresh parsley, finely chopped – 2 tablespoons fresh mint, finely chopped – 1 tablespoon lemon juice – Salt and pepper to taste
Instructions: Regarding the Pita Chips: Turn the oven on high heat (375°F, 190°C).
Pita bread should be cut into triangles or wedges. Shake the olive oil, dried thyme, dried oregano, garlic powder, and salt in a small bowl.
After brushing the pita wedges with the olive oil mixture on both sides, arrange them in a single layer on a parchment paper-lined baking sheet. Put the pita chips in a preheated oven and bake for 10 to 12 minutes, or until they become crispy and golden.
Take them out of the oven and give them a little time to cool down before you eat them. With Regard to the Cranberry Herb Labneh!
Juice the lemon, add the Greek yogurt, chopped dried cranberries, fresh mint, and parsley to a mixing bowl. Add seasonings according to your liking. Toss everything together until it's well combined.
Add extra chopped herbs as a garnish if you like after transferring the labneh dip to a serving bowl. For a tasty appetizer or snack, serve the handmade pita chips with the cranberry herb labneh dip. Savor it!
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