Toasted Curry Pita Chips with Spicy Mango Chutney Dip

• servings: 4 servings
• total time: 15 minutes

Ingredients

2 Pocketless Pita

2 Tbsps Mango Chutney

½ cup Plain Nonfat Greek Yogurt

¼ tsp Crushed Red Pepper Flakes

2 tsps Vadouvan Curry Powder

Directions

1 Make the pita chips STOVE: Place an oven rack in the center of the oven; preheat to 450°F. Cut each pita into 8 equal-sized wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Place the pitas on a work surface; drizzle with olive oil and season on both sides with salt, pepper, and the curry powder. Toast on the grill 1 to 2 minutes per side, or until lightly browned. Transfer to a cutting board; cut each pita into 8 equal-sized wedges.

2 Make the dip & serve your dish Meanwhile, in a medium bowl, combine the yogurt, mango chutney, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to thoroughly combine. Serve the finished dip with the pita chips on the side. Enjoy!

1 Make the pita chips STOVE: Place an oven rack in the center of the oven; preheat to 450°F. Cut each pita into 8 equal-sized wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Place the pitas on a work surface; drizzle with olive oil and season on both sides with salt, pepper, and the curry powder. Toast on the grill 1 to 2 minutes per side, or until lightly browned. Transfer to a cutting board; cut each pita into 8 equal-sized wedges.

2 Make the dip & serve your dish Meanwhile, in a medium bowl, combine the yogurt, mango chutney, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to thoroughly combine. Serve the finished dip with the pita chips on the side. Enjoy!

Nutrition

• Calories: 290