Cantaloupe Basil Salsa and Pita Crisps
2 c. small diced (¼ inch) cantaloupe (about 1 small melon)
¼ c. sweet onion such as Vidalia, finely chopped
2 Tbsp. fresh basil, finely chopped
1 (2-inch-long) fresh hot red or green chili such as serrano or Thai, minced**
1 Tbsp. fresh lime juice
¼ tsp. salt
3 pita breads* with pockets
3 tsp. olive oil (to brush on pita breads)
Sprinkle of your favorite savory spice
Toss together all salsa ingredients in a bowl and let stand, covered and chilled, 10 minutes.
Preheat oven to 425 F. Prepare a large sheet pan (do not line with parchment). Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with two single rounds of pita). If your pitas are the thick single-layer kind, you can skip this step.
Brush the pita rounds lightly with extra virgin olive oil and season lightly with your favorite savory spice on both sides. Using a knife or a pair of kitchen shears, cut each round of pita into eight triangles. Arrange triangles on the prepared sheet pan. Bake for five to 10 minutes, checking occasionally to turn over the triangles that have gained color. Bake until pita chips are crispy and golden brown to your liking.
*Choose whole grain to increase fiber and nutrition.
**Note: Much of the heat in peppers resides in the seeds. Wear plastic kitchen gloves when handling hot peppers.