Minoo served the dips with Homemade Baked Tortilla Chips and Pita Chips.
The Homemade Baked Tortilla Chips were flavoured with rosemary while the Homemade Pita Chips where flavoured with basil. Both were crispy and flavourful. They were great for snacking even without any dips.
This is a great way to use up leftover tortilla and pita bread.
1 pack wholewheat tortilla
1 bag wholewheat pita bread
olive oil for brushing
garlic powder for seasoning
dried rosemary or dried basil or herbs of your choice
Source: via Minoo
Brush both side of the first tortilla liberally with olive oil.
Place the second tortilla on top of the first one and brush the top only as the bottom will be oiled by the first tortilla.
Repeat until you finish the pack.
Use a serrated knife to slice the tortilla stack into one inch long strips.
Line baking sheets with aluminium foil.
Place strips of tortilla on the baking sheet on one single layer.
Sprinkle with garlic powder and rosemary if desired.
Bake in a 350F preheated oven for 12 to 15 minutes or until golden brown and crisp.
Let cool on cooling rack.
Like wise, repeat the steps with pita bread.
Cut pita bread into wedges and season with garlic powder and herbs and bake until crisp.