A great make-ahead snack! Pita chips served with artichoke and eggplant spread – perfect for French cuisine!
SAVE ON THIS RECIPE!
Prepare the tapenade up to 8 hours ahead; cover and refrigerate. The pita chips can be made up to 48 hours ahead and stored in a food-storage plastic bag.
If you're in a hurry, pick up bagel chips or a variety of crackers at the supermarket instead of making the pita chips.
To reduce the fat in the pita chips, spray the pita wedges with olive oil-flavored cooking spray and sprinkle with cumin, instead of brushing with the oil-cumin mixture.
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