Avocado Wasabi Dip Sesame Pita Chips Food

HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA

Steps:

• For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
• Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
• For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
• When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.

FAT FREE WASABI HONEY PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• In a small jar/container with a lid combine the soy sauce, honey, lime juice and wasabi powder. Place the lid on the jar and shake vigerously, until everything is combined. (you may just wisk the ingredients, but i like this method better as it gets everything combined well)
• Slice each pita into eighths and place in a large bowl. Drizzle the honey/wasabi mixture over the pitas and gently stir to coat each piece. (dont worry if they get a bit soft as they will dry out in the oven)
• Place coated pita triangles on a sheet spritzed with non-stick cooking spray and bake until golden and crisp. 7 or 8 minutes usually does the trick, but keep an eye on them so they don't burn.
• Serve with your favourite dips or enjoy as is!

HUMMUS INSPIRED VEGGIE DIP W/ GARLIC PITA CHIPS

Steps:

• Put the carrots into a food processor and blitz for about 30 seconds. You are really only looking to get them started in breaking up since they are harder than the rest of the ingredients.
• Add the chickpeas, spinach, cilantro, garlic gloves, lemon juice and sesame oil. Also add the salt at this time but go with the idea that less is more and you can add the full amount if you need it.
• Process for about a minute, just until everything is combined and chunky.
• Continue to process while slowly pouring in the olive oil.
• Keep processing until smooth. This took me about 5 minutes with a bit of pulsing action now and then but my machine isn't all that powerful.
• Either serve straight away or chill until ready.
• For Garlic Pita Chips:.
• Preheat oven to 400 degrees.
• Tear the pitas into rough chunks. I usually try to aim for triangles but the whole point is to be rustic looking so don't worry about whatever shape they end up being.
• Pour the olive oil into a ziplock bags.
• Crush garlic cloves and add them to the bag. These days, I actually grate the garlic with a microplane grater because it appears to get a bit more punch out of the garlic.
• Swish the oil around in the bag to mix in the garlic.
• Put the pita chunks into the bag, seal and shake well to get all the chunks coated in the oil.
• Spread on a baking tray and scatter over the salt.
• Bake for about 10 minutes or until they are starting to go golden and crisp up.
• Serve with dip.