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
CHEESY PITA CRISPS
I first made these golden wedges when my college roommates and I wanted garlic bread but only had pitas on hand. My husband likes this "skinny" version even better than the original! -Christine Mattiko of Dallastown, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Split each pita pocket in half. Cut each into two triangles; place split side up on a baking sheet coated with cooking spray. , In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese. , Bake at 400° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 264mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHWEST PITA CRISPS
Make and share this Southwest Pita Crisps recipe from Food.com.
Provided by my3beachbabes
Categories High In...
Time 30m
Yield 6 dozen, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 352, Fat 16.4, SaturatedFat 5.3, Cholesterol 19.9, Sodium 499.3, Carbohydrate 39.7, Fiber 1.8, Sugar 1.1, Protein 11.2
PITA CRISPS FOR SPINACH DIP
Serve these pita crisps with our Spinach Dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
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.
PITA CRISPS
Serve with our Smoked-Trout Pate.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 24 to 36
Number Of Ingredients 3
Steps:
- Preheat oven to 375. Split pitas horizontally. Brush interiors with oil, and season with salt and pepper. Cut each pita half into 4 to 6 wedges. Arrange in a single layer on a rimmed baking sheet. Bake until golden and crisp, 10 to 12 minutes. Let cool. Pita crisps can be stored in an airtight container for up to 3 days.
EAST MEETS WEST GUACAMOLE & SPICY PITA CRISPS
Make and share this East Meets West Guacamole & Spicy Pita Crisps recipe from Food.com.
Provided by JelsMom
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Scrape avocado pulp into a medium bowl.
- Roughly mash avocado & mix in red onion, water chestnuts, garlic, cumin, 5-spice, sesame chile oil, cilantro leaves, lime juice and salt. Set aside.
- Preheat oven to 350°F.
- Slice each pita into 8 wedges.
- Separate each wedge by pulling it apart three-fourths of the way.
- In small bowl combine cumin, paprika, 5-spice, garlic powder, sesame seeds and salt.
- Spray each pita with oil. Immediately sprinkle with spice mixture to coat lightly.
- Transfer to baking sheet. Bake 10 minutes until golden and crisp.
- Drain crisps on paper towel and transfer to platter.
- Garnish guacamole with cilantro sprigs and sliced green onions.
- Serve with pita crisps.
Nutrition Facts : Calories 367.2, Fat 16.7, SaturatedFat 2.3, Sodium 336.9, Carbohydrate 49, Fiber 9, Sugar 2.8, Protein 9.1
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- Place butter in glass measuring cup. Microwave 1 minute or until butter is melted. Stir in Parmesan cheese and seasoning. Immediately pour butter mixture over pita wedges in bowl; toss gently until well coated.
- Place pita wedges onto 2 (15x10x1-inch) baking pans in single layer. Bake 8 minutes. Turn each wedge over. Continue baking 4-6 minutes or until wedges are golden brown and crisp. Serve warm or at room temperature.
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- Preheat the oven to 400ºF. Cut each round pita in half to make them easier to work with, then separate the two layers of the pita bread (use a knife to create clean edges instead of torn edges). Cut each piece of pita into 1-inch triangles and place them in a large bowl.
- Melt the butter in the microwave, then stir in the vanilla extract. Drizzle the vanilla butter over the pita triangles in the bowl and toss until the pita is completely coated in butter.
- Spread the butter coated pita pieces out over a baking sheet in a single layer. Bake the pitas in the oven for 8-10 minutes, or until they are golden brown and crispy. Stir the pita pieces every 3-4 minutes as they bake to make sure they cook evenly and to keep an eye on the browning. Every oven varies a bit as do pita pieces, so base your baking time on the color and texture of the pita pieces, rather than a strict 8-10 minutes. They should be golden and crispy when finished.
- After baking, transfer the pita crisps back to the buttered bowl. In a separate small dish stir together the sugar and cinnamon. Sprinkle the sugar and cinnamon mixture over the baked pita crisps, then toss until they are well coated in cinnamon and sugar. Serve immediately, or allow the crisps to cool and store in an air-tight container.
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