PITA CHIPS CALORIES RECIPES

LAYERED MEDITERRANEAN DIP WITH PITA CHIPS RECIPE: HOW TO ...

Layered Mediterranean Dip with Pita Chips Recipe: How to ... image

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 5 cups (120 chips).

Number Of Ingredients 16

Ingredients

1 cup plain Greek yogurt
1 medium seedless cucumber, chopped
1 teaspoon white wine vinegar
2 teaspoons minced fresh mint or 1 teaspoon dried mint
1 carton (10 ounces) hummus
1 medium red onion, chopped
1 cup chopped roasted sweet red peppers, drained
2 packages (4 ounces each) crumbled feta cheese
1/2 cup pitted Greek olives, sliced
2 plum tomatoes, chopped
Optional: Minced fresh parsley and additional minced fresh mint
PITA CHIPS:
20 pita pocket halves
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

Nutrition Facts : Calories 178 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 478mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

BAKED CORN TORTILLA CHIPS RECIPE - THE LEMON BOWL®

Baked Corn Tortilla Chips Recipe - The Lemon Bowl® image

A healthy version of the chips you buy at the store, corn tortillas are baked with olive oil and spices to create an addictive snack chip.

Provided by Liz DellaCroce

Categories Appetizer Snack

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 6

Ingredients

12 corn tortillas
2 tablespoons extra virgin olive oil (or canola oil if that's all you have)
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Pre-heat oven to 350 degrees and line two baking sheets with foil.
Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
Drizzle olive oil and spices over tortilla triangles and mix well so all tortillas are evenly coated in oil and spices. Don't be afraid to use your hands!
Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
Bake for 15-18 minutes or until browned. (Varies based on oven.)
Store in air tight container for up to 4 days.

Nutrition Facts : Calories 117 kcal, CarbohydrateContent 17.3 g, ProteinContent 1.8 g, FatContent 4.8 g, SaturatedFatContent 0.5 g, SodiumContent 300 mg, FiberContent 2.7 g, SugarContent 1.6 g, ServingSize 8 chips, UnsaturatedFatContent 4.3 g

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LAYERED MEDITERRANEAN DIP WITH PITA CHIPS RECIPE: HOW TO ...

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Appetizers
Cuisine Mediterranean
Calories 178 calories per serving

Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

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