2 whole wheat pita pockets
Preheat the over to 350 and cut up the two pita pockets. Sprinkles on a little bit of olive oil, try not to overdo it or you will have soft mushy-like pieces of pita. Next, sprinkle enough curry powder to coat all of the pieces (again, try not to overdo it) to your liking. If you would like (for extra nutrition) you can sprinkle on some turmeric as well (if not that's fine, it's in the curry powder anyway). Spread out onto an ungreased baking sheet and put into the over. Check the crisps every 5 minutes but chances are they will be done between 5-10 minutes, I can't imagine them still cooking and not being blackened after that. The crisps should be golden-ish and a little hard but still a bit soft. Take out and let cool and they will finish hardening as they cool. Viola! Curried Pita Chips!