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-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 :
SESAME CUMIN PITA CRISPS
Categories Bake Vegetarian Quick & Easy Vegan Gourmet
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture. Cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°F. oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden. Toss the crisps with the additional cumin and salt to taste and let them cool. The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.
SESAME CUMIN PITA CRISPS
Make and share this Sesame Cumin Pita Crisps recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture.
- Cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°F oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden.
- Toss the crisps with the additional cumin and salt to taste and let them cool. The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.
Nutrition Facts : Calories 409.4, Fat 28.1, SaturatedFat 4, Sodium 323.4, Carbohydrate 33.9, Fiber 1.4, Sugar 0.8, Protein 5.7
SESAME-HERB PITA CRISPS
Make and share this Sesame-Herb Pita Crisps recipe from Food.com.
Provided by Manami
Categories Fruit
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350º.
- Place the first 6 ingredients(through marjoram) in a food processor; pulse until corasely ground.
- Arrange 4 pita halves, rough sides up, on a baking sheet.
- Brush with 2 tablespoons oil.
- Spread 4 teaspoons pitachio mixture over each pita half.
- Bake at 350º for 16 minutes, or until lightly browned and crisp.
- Repeat with remaining pita halves.
- Cool.
- Break each half into 4 pieces.
- Serve alone or with your favorite dip.
Nutrition Facts : Calories 238.4, Fat 16.7, SaturatedFat 2.3, Sodium 247.1, Carbohydrate 19.3, Fiber 3.8, Sugar 0.8, Protein 5.6
SESAME PITA CRISPS
I got this from Ideal Homes magazine. They are so simple to make and really nice served with your favourite dip.
Provided by -Sylvie-
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Carefully split your pita pockets and tear each half into three smaller pieces.
- Brush with olive oil and place on a baking sheet.
- Sprinkle with sesame seeds and salt to taste and bake for 8-10 minutes in a preheated oven (200C/400F/Gas Mark 6).
Nutrition Facts : Calories 237.6, Fat 8.6, SaturatedFat 1.2, Sodium 322, Carbohydrate 34, Fiber 1.6, Sugar 0.8, Protein 5.9
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