Serve the chips with the Mexican Black Bean Dip. This versatile recipe works as either a dip or a spread and has a light, addictive flavor.
Heat the oven to 375 degrees. Cut each pita into sixths. Pull apart the top and bottom of each wedge. Lay them on a baking sheet, brush with olive oil if you like, and bake until crisp and slightly brown, about 5 minutes. Makes 36 chips.
To make the dip, drain and rinse the black beans, setting aside 1 tablespoon for garnish. Combine the black beans, salsa, cilantro leaves, lemon juice and garlic in a food processor. Blend until smooth. Garnish with the black beans and, if you like, cilantro leaves or salsa. Makes 1 1/4 cups and serves 4 to 6. (NOTE: If you use this as a dip with veggies in place of a side salad, double the recipe.)