TOASTED PITA CHIPS
Provided by Ina Garten
Time 15m
Yield 8 servings
Number Of Ingredients 3
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.
TOASTED PITA TRIANGLES
Provided by Ina Garten
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
- Bake for 10 minutes.
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
INA GARTEN'S TOASTED PITA CHIPS
2010 Ina Garten, All Rights Reserved.
Provided by Ina Garten
Categories bake,bread,side,snack
Time 15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375ºF.
- 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.
SMOKED CAVIAR AND HUMMUS ON PITA TOASTS
Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.
Yield Makes 160 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
- Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
- Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.
CHICKPEA SOUP WITH SPICED PITA CHIPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
- Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
- Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
- Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.
ROASTED VEGETABLE CAVIAR WITH TOASTED PITA CHIPS
Whirl roasted vegetables in a food processor to make this chunky dip. A splash of vinegar and hot pepper sauce provides extra zip.
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 13
Steps:
- Place tomatoes, sweet pepper, onion, summer squash or zucchini, carrot, and garlic in a 13x9x2-inch baking pan. Drizzle olive oil over vegetables; stir to coat. Roast, uncovered, in a 425 degree F oven for 30 minutes, stirring once, or until vegetables are tender. Remove from oven; let cool.
- Transfer vegetable mixture to a food processor bowl. Cover and process with several on/off turns until coarsely chopped. Stir in vinegar, salt, and hot pepper sauce. Serve with Toasted Pita Chips. Makes about 2 cups dip (32, 1-tablespoon servings). Toasted Pita Chips
- Split 3 pita bread rounds in half horizontally. Melt margarine or butter; lightly brush the split side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Arrange in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 15 minutes or until crisp; let cool. Makes 36. Up to 1 week ahead, prepare Toasted Pita Chips. Store in an airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 29 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 54 mg, Fat 1 g, UnsaturatedFat 0 g
PITA CHIPS
These baked pita chips make a lovely accompaniment to any dip or spread.
Provided by Dawn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 17m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
- In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
- Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g
ROASTED VEGETABLE DIP WITH BAKED PITA CRISPS
This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
- Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
- Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
- Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps and vegetable dippers.
- Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
TOASTED PITA CHIPS
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Using kitchen scissors, halve each pita horizontally. Cut each piece in half. Place, rough side up, on a baking sheet. Brush with oil; season with oregano, salt, and pepper. Bake until golden, 12 to 15 minutes.
ROASTED VEGETABLE PITA WITH CREAMY FETA DRESSING
Developed for the RSC#7 contest, I believe this is a winner! Roasted eggplant, onions and peppers with a creamy yogurt feta dressing will delight the senses!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 2-4
Number Of Ingredients 21
Steps:
- Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
- Toss vegetable mixture to lightly glaze the vegetables with olive oil.
- Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
- Prepare the dressing while vegetables are broiling.
- Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
- Creamy Feta Dressing:.
- Combine all ingredients except the dill into a blender and blend until smooth.
- Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
- Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.
Nutrition Facts : Calories 755.4, Fat 53, SaturatedFat 13.4, Cholesterol 45.6, Sodium 1665.5, Carbohydrate 57.2, Fiber 6.8, Sugar 13.4, Protein 16.9
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