Homemade Pita Chips With Red Pepper Dip

• 2 (6-inch) whole-wheat pitas
• Cooking spray
• 1/4 teaspoon salt, divided
• 1/4 teaspoon paprika
• 1 cup bottled roasted red bell peppers
• 1/4 cup Marcona almonds or dry-roasted almonds (about 1 1/4 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon freshly ground black pepper

1. Preheat oven to 400u0b0.
2. Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle with 1/8 teaspoon salt and paprika. Bake at 400u0b0 for 6 minutes or until lightly browned and crisp.
3. While chips bake, combine bell peppers and remaining ingredients in a blender; add remaining 1/8 teaspoon salt. Blend until smooth. Serve with chips.

pitas, cooking spray, salt, paprika, red bell peppers, marcona almonds, extravirgin olive oil, red wine vinegar, fresh garlic, ground cumin, ground red pepper, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pita-chips-red-pepper (may not work)