HEALTHY PITA CHIPS RECIPE RECIPES
WHITE BEAN DIP WITH PITA CHIPS RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
HOT SPINACH SPREAD WITH PITA CHIPS RECIPE: HOW TO MAKE IT
Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. —Teresa Emanuel, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers Snacks
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 16 servings (4 cups spread).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.
Nutrition Facts : Calories 231 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 381mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
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