Crispy Seeded Pita Chips

• 1 teaspoon yellow mustard seeds
• 1 teaspoon caraway seed
• 1 teaspoon sesame seeds
• 12 teaspoon ground pepper
• 14 teaspoon kosher salt
• 2 whole wheat pita bread, six inches each and each split into 2 rounds and each round cut into 4 triangles
• 1 tablespoon olive oil
• 1 teaspoon olive oil

1. Preheat oven to 350.
2. In a small bowl, toss the mustardcaraway, and sesame seeds with pepper and salt.
3. Arrange the pita triangles on a large cookie sheet, smooth side down.
4. Brush the pita triangles with oil and sprinkle with seed mixture.
5. Bake until crisp and golden, about 10 minutes Let cool.
6. Chips can be stored in an airtight container overnight, but best consumed on day of baking.

yellow mustard seeds, caraway seed, sesame seeds, ground pepper, kosher salt, whole wheat pita bread, olive oil, olive oil

Taken from www.food.com/recipe/crispy-seeded-pita-chips-348984 (may not work)