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Prep 20min
Total20min
Servings6
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Ingredients
Salsa
1
large red or yellow tomato, seeded, chopped
1/4
cup chopped cucumber
1
tablespoon chopped green onion (1 medium)
1
tablespoon chopped fresh mint leaves
1
teaspoon lemon juice
1/4
teaspoon salt
1/8
teaspoon pepper
Pita Chips
2
tablespoons olive oil
1
small clove garlic, finely chopped
2
pita (pocket) breads (6 inch)
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Steps
1
Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate.
2
In small bowl, mix oil and garlic. Separate layers of each pita bread by cutting around edges with sharp knife or kitchen scissors to form 2 rounds.
3
Brush top side of each pita round with oil mixture. Place on grill over medium heat. Cook 2 to 3 minutes, turning once, until lightly browned and crisp. Cut into wedges. Serve warm pita chips with salsa.
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