Southwest Pita Crisps Food

SOUTHWEST PITA CRISPS

Southwest Pita Crisps image

Provided by Tracey Seaman

Categories Bread Cheese Bake Christmas Spice Edible Gift

Yield Makes 6 dozen chips

Number Of Ingredients 6

Ingredients

1/2 cup vegetable oil
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne
Twelve 10-inch pita breads
8 ounces extra-sharp yellow Cheddar, shredded (3 cups loosely packed)

Steps:

Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.
In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
Repeat process with remaining pitas. Store airtight at room temperature up to one month.

SOUTHWESTERN PITA POCKETS

Southwestern Pita Pockets image

These are easy and healthy--great for lunch at home or school or work! Found at msn.com in an article on FAST meals!

Provided by spatchcock

Categories Lunch/Snacks

Time 5m

Yield 6 pitas

Number Of Ingredients 7

Ingredients

1 cup chunky salsa (I like it HOT HOT HOT)
1/2 cup mayonnaise (I use FF)
6 pita breads
12 slices smoked turkey or 12 slices chicken
12 slices monterey jack pepper cheese
2 cups shredded lettuce (I use spinach)
1 cup sliced ripe black olives

Steps:

COMBINE half the salsa and mayonnaise in a small bowl.
In each pita half, place a slice of turkey, a slice of cheese, lettuce and olives; top with remaining salsa.

HOMEMADE PITA CHIPS

Homemade Pita Chips image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 17m

Yield 3 to 5 servings

Number Of Ingredients 4

Ingredients

3 pitas, cut into 8 wedges
4 tablespoons olive oil
1 clove garlic, smashed
Salt and freshly ground black pepper

Steps:

Preheat heat oven to 375 degrees F.
Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.

TOASTED PITA CHIPS

Toasted Pita Chips image

Provided by Ina Garten

Time 15m

Yield 8 servings

Number Of Ingredients 3

Ingredients

1 package pita bread
Olive Oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

PITA CRISPS FOR SPINACH DIP

Pita Crisps for Spinach Dip image

Serve these pita crisps with our Spinach Dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 4

Ingredients

4 pita breads (6 inches each)
1/4 cup olive oil
Coarse salt and ground pepper
Spinach Dip with Pita Crisps, optional

Steps:

Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.
Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.

HERB PITA CRISPS

Herb Pita Crisps image

Crisp homemade pita chips entice guests while the cook puts the finishing touches on the meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 64

Number Of Ingredients 5

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
8 pitas (each 3 1/2 inches), split
3 tablespoons finely chopped fresh chives
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.

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