Lemon Garlic Pita Chips Food
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
LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
LEMON-GARLIC PITA CHIPS
Make and share this Lemon-Garlic Pita Chips recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°.
- Cut each pita half into 4 wedges; place on a baking sheet. Drizzle oil evenly over wedges.
- Combine lemon pepper and garlic powder; sprinkle evenly over wedges. Bake at 400° for 5 minutes or until crisp.
Nutrition Facts : Calories 134.7, Fat 2.8, SaturatedFat 0.4, Sodium 222.7, Carbohydrate 23.3, Fiber 0.9, Sugar 0.6, Protein 3.8
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
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- To make pita chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
- Coat both sides of split pitas with cooking spray; sprinkle tops with salt. Using a pizza wheel or knife, cut each pita into 8 wedges; place wedges on prepared baking sheet.
- Bake on middle oven rack until light golden and crisp, about 6 to 7minutes. Remove to a wire rack to cool.
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LEMON-GARLIC PITA CHIPS RECIPE | MYRECIPES
Preheat oven to 400°. Advertisement. Step 2. Cut each pita half into 4 wedges; place on a baking sheet. Drizzle oil evenly over wedges. Combine lemon pepper and garlic …
From myrecipes.com
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- Cut each pita half into 4 wedges; place on a baking sheet. Drizzle oil evenly over wedges. Combine lemon pepper and garlic powder; sprinkle evenly over wedges. Bake at 400° for 5 minutes or until crisp.
FATTOUSH -CRUMBLED PITA CHIP SALAD
Cut the pitas into 1-inch thick strips. Lay the cut pitas in a single layer on a rimmed baking sheet. Brush the cut pita with the olive oil. Sprinkle evenly with the garlic powder and …
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4/5 (2)Estimated Reading Time 8 mins
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- Preheat the oven to 250°F. Cut the pitas into 1-inch thick strips. Lay the cut pitas in a single layer on a rimmed baking sheet. Brush the cut pita with the olive oil. Sprinkle evenly with the garlic powder and salt. Place the pan in the oven and bake , stirring every 15 minutes, until crisp all the way through and deep golden brown. Begin checking the pita crisps for doneness at about 45 minutes. Mine usually take an hour. Let cool completely. Store in an airtight jar at room temperature for up to two weeks.
- At least 10 minutes, but up to 6 hours* before serving, remove the core end of the Romaine heart. Slice the heart in half lengthwise, then turn 90° and chop across those slices to create bite-sized pieces of Romaine lettuce. Add that to a large mixing bowl. Add the remaining salad ingredients to the mixing bowl. Shake the salad dressing very firmly, pour about 1/3 of it over the contents of the mixing bowl and use your clean hands to toss to cover everything evenly. Let stand anywhere from 10 minutes to 6 hours before serving. Refrigerate leftovers.
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- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat.
- Meanwhile, in a bowl, combine the ground chicken, oregano, egg and pita breadcrumbs until smooth. Season with salt and pepper. The mixture will be soft. Using a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls. Finish rolling the meatballs with slightly oiled hands.
- In the same skillet over medium-high heat, cook the eggplant in the oil for 10 minutes or until golden. Season with salt and pepper. Add more oil, as needed. Add the garlic and cook for 1 minute.
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LEMON-GARLIC PITA WEDGES RECIPE | MYRECIPES
Learn how to make Lemon-Garlic Pita Wedges. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com
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From myrecipes.com
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- Combine butter and garlic in a small saucepan; heat over low heat until butter melts. Stir in lemon rind.
- Cut each pita in half to form 4 thin rounds. Brush both sides of each round with butter mixture. Cut each round into 8 wedges.
- Place pita wedges in a single layer on a large baking sheet; sprinkle with salt. Bake at 350° for 10 to 12 minutes or until pita wedges are crisp and lightly browned. Set aside to cool.
- Shortcut Savvy: Prepare the pita chips a couple of days in advance, and store in an airtight container. If squeezed for time, purchase store-bought pita chips or water crackers.
HOMEMADE LEMON GARLIC HUMMUS + PITA CHIPS | THE FITNESS FOODIE
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From dnsyl57.blogspot.com
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