2 (6-inch) whole-wheat pitas
1/4 teaspoon salt, divided
1/4 teaspoon paprika
1 cup bottled roasted red bell peppers
1/4 cup almonds or dry-roasted almonds (about 1 1/4 ounces)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1 teaspoon minced fresh garlic
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
1. Preheat oven to 400°.
2. Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle with 1/8 teaspoon salt and paprika. Bake at 400° for 6 minutes or until lightly browned and crisp.
3. While chips bake, combine bell peppers and remaining ingredients in a blender; add remaining 1/8 teaspoon salt. Blend until smooth. Serve with chips.