CUMIN-SPICED PITA CHIPS
These spicy chips are super addictive and way better than a store-bought version.
Categories cumin-spiced pita chips chip recipes
Time 15m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees F. Cut pitas in half to make 8 large rounds. Brush the cut sides with oil and season with cumin and ½ teaspoon each salt and pepper.
- Cut the pitas into triangles, place on two rimmed baking sheets and bake until lightly golden brown, 8 to 10 minutes.
CUMIN SPICED PITA CHIPS
These cumin spiced pita chips are perfectly spiced and great for dipping into hearty vegetable dips or creamy hummus. Ready in under 30 minutes and super simple!
Time 20m
Yield 64 chips
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Add cut pita to a large baking sheet making sure none of the pieces are overlapping each other. In a small bowl whisk together oil and cumin. Brush the top of your chips with the olive oil/cumin mixture. Sprinkle on desired amount of kosher salt. Bake for about 15 minutes until browned and crispy. Serve with Greek yogurt dip or hummus.
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
SPICED PITA CUMIN CRISPS
These are satisfyingly thin and crunchy! I eat them with white bean dips and classic hummus, but they will go well with whatever your favorite dip is! Very addictive!
Provided by Gaia22
Categories < 30 Mins
Time 18m
Yield 96 crisps, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees F.
- Stir together cumin, salt, paprika, and olive oil.
- Split each pita into 2 rounds and brush the rough sides (the inside sides) with the oil mixture.
- Cut the rounds into 8 pieces each, and place rough side up onto baking sheets.
- Bake in 400-degree F oven until golden brown and crispy, about 8 minutes.
- Cool and store in airtight containers at room temperature. Keeps about 5 days.
Nutrition Facts : Calories 139.3, Fat 9.4, SaturatedFat 1.3, Sodium 210.2, Carbohydrate 12, Fiber 0.6, Sugar 0.3, Protein 2
SPICED PITA CHIPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge.
- Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through.
- Serve immediately or let cool completely and then store in an airtight container.
SPICED PITA CHIPS
Provided by Ellie Krieger
Categories appetizer
Time 20m
Yield 6 servings (1 serving equals 4 wedges)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.
SPICED RED LENTIL DIP WITH PITA CRISPS
Make and share this Spiced Red Lentil Dip With Pita Crisps recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
- Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.
- Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.
- Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
- To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper.
- Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.
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.
SPICY PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, garlic powder, salt, pepper, paprika, red pepper flakes
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
SPICED PITA TOASTS
Categories Bake Cocktail Party Low Cal Spice Gourmet
Yield Makes 96 pita toasts
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
- Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.
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