GARLIC-SESAME PITA CHIPS
Add a little crunch to dinner with Garlic-Sesame Pita Chips-all you need is 15 minutes and a few basic ingredients. With their crisp texture, these chips are a wonderful addition to casseroles, salads and soups, but they're also great alone as a snack. Helen B. Forsythe of Puyallup, Washington shares the recipe.
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- Cut pita breads in half. Split each half in two; cut into strips. Place on ungreased baking sheets. In a small bowl, combine the oils; brush over strips. Sprinkle with sesame seeds and garlic salt., Bake at 400° for 3-5 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
GARLIC & HERB PITA CHIPS
I eat so many pita chips that I just decided to make my own. I make so many dips that these chips taste good with all. Not only do homemade pita chips save you money, you'll also cut calories by 16%. Great to take to a party by itself or with a dip!
Provided by s s
Categories Snacks
Time 40m
Number Of Ingredients 5
Steps:
- 1. Position oven racks in middle an lower third of oven; preheat oven to 350. Coat 2 large baking sheets with nonstick cooking spray.
- 2. Cut pitas into (8) wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets.
- 3. Brush with oil and sprinkl with Italian seasoning, garlic powder and salt.
- 4. Bake the pita wedges, switching the bakin sheets halfway through, until golden and crispy. (6-10 min. depending on the thickness). Enjoy!
PERFECT PITA CHIPS
I searched for months for a recipe that tastes the same if not better than the store-bought pita chips. After many attempts, I found what everyone seems to think are perfect pita chips! They take barely any time to prepare and go great with spinach artichoke dip! Add Italian seasoning, herbs, or Parmesan cheese for a twist!
Provided by Tarryn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
- Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 20.3 g, Fat 3.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 654.5 mg, Sugar 0.7 g
GARLIC PITA BREAD BITES
Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.
Provided by LISAREBBECHI
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
- In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
- Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.9 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 95 mg, Sugar 0.2 g
MICHELE'S HUMMUS WITH PITA CHIPS
After many attempts at making hummus I have finally perfected it...at least for my tastes. This is actually a combination of Ina Garten's Barefoot Contessa hummus recipe and Giada De Laurentis' Everyday Italian White Bean Dip with Pita Chips. *Total prep and cooking time is estimated.
Provided by ltlmishu
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cut each pita into 8 wedges and arrange over a large baking sheet.
- Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
- Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
- Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
- With the machine running (puree), stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
- Season with more salt and pepper to taste if desired.
- Serve warm or room temperature with pita chips.
Nutrition Facts : Calories 602.2, Fat 37.2, SaturatedFat 5.1, Sodium 1330.6, Carbohydrate 56.8, Fiber 7.9, Sugar 0.8, Protein 12.7
SESAME PITA CHIPS
Steps:
- Spray a baking sheet with vegetable oil. Set aside. Separate the pita pockets into halves. Cut each half into 8 sections. Set aside.
- Combine egg whites and sesame oil in a glass or ceramic bowl. Brush the egg-white mixture on both sides of the pita. Sprinkle both sides with sesame seeds. Place on the baking sheet and bake until crisp, about 10 minutes. Store in a cookie tin.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 0 grams, TransFat 0 grams
GARLIC PITA CHIPS
These are superb with soups and salads or as a simple appetizer. Try experimenting with other toppings such as grated parmesan cheese or grated lemon rind. Taken from the Family Circle Cookbook. The easiest way to apply the egg mixture is if you spoon some in the middle and then use a pastry brush to spread it to the edges of the chip...enjoy!
Provided by jonesies
Categories Lunch/Snacks
Time 30m
Yield 64 chips
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Lightly coat 2 or 3 baking sheets with nonstick cooking spray.
- Cut each pita into 4 wedges, then gently cut or pull each wedge apart, to form a total of 64 triangles.
- Combine parsley, egg white, olive oil, garlic and salt in small bowl.
- Spoon some of the parsley mixture over rough side of each triangle.
- Place triangles, parsley side up, in single layer on baking sheets.
- Bake in preheated oven for 15 to 18 minutes or until edges of triangles are toasted and parsley topping is set.
- Cool chips on baking sheets on wire racks.
Nutrition Facts : Calories 17.9, Fat 0.9, SaturatedFat 0.1, Sodium 34.6, Carbohydrate 2, Fiber 0.3, Protein 0.5
SESAME-EGGPLANT SALSA
Categories Condiment/Spread Food Processor Garlic Vegetable Bake Sauté Eggplant Sesame Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.
- Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps.
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- Heat a small pan and slightly dry roast the sesame seeds until they just start changing color. Turn off the flame immediately. Leave them to cool to room temperature.
- Once the sesame seeds are cooled, add it to a blender/food processor along with 1 Tbsp of the oil, lemon extract, garlic, salt and cumin powder. Blend until the sesame seeds are ground fully and you get a paste.
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