- Chips:
- 1 (10 ounce) package whole-wheat pitas
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- Salsa:
- 5 plum tomatoes, chopped
- 1 small onion, chopped
- 3/4 cup fresh basil leaves, chopped
- 3 tablespoons balsamic or red wine vinegar
- 2 tablespoons chopped pitted kalamata olives
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- To Make the Chips: Preheat the oven to 375 degrees F (190C). Cover a baking sheet with foil.
- Cut the pitas into quarters. Separate each wedge into two pieces. Place on the baking sheet. Lightly coat the pitas with nonstick spray.
- In a small bowl, combine the Parmesan and Italian seasoning. Sprinkle over the pitas. Bake for 8 to 10 minutes, or until golden and crisp. Transfer to a platter or serving basket.
- To Make the Salsa: Meanwhile, in a medium bowl, combine the tomatoes, onion, basil, vinegar, olives, oil, garlic, salt, and pepper. Serve with the chips.