Crispy Pita Chips with Fennel Fondue
1 tablespoon minced garlic
2 yellow onions, sliced
4 heads fennel, cored, sliced
1 teaspoon ground, toasted coriander
1 cup sour cream
1 cup celery, cut into 1/8-inch dice
6 whole wheat pitas made into pita chips*
Extra virgin olive oil for cooking
Kosher salt and freshly ground black pepper to taste
Coat a large wok or saute pan over medium heat lightly with extra virgin olive oil and add garlic, onions and fennel. Season with kosher salt and freshly ground black pepper. Saute until vegetables are caramelized, about 10-15 minutes. Transfer caramelized veggies to a food processor, add coriander and sour cream and puree smooth. Fold in celery and serve warm with chips.
*To make pita chips: Preheat oven to 200 degrees. Cut pita chips into triangles and separate the top and bottom layer to create 2 triangles. Place triangles on cookie sheet and season with salt and pepper. Bake in oven for about 2 hours, until crispy.