Ina Gartens Toasted Pita Chips Recipes

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EASY TZATZIKI WITH TOASTED PITA CRISPS



Easy Tzatziki with Toasted Pita Crisps image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 12

Two 7-ounce containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps, recipe follows
8 pita breads
Good olive oil

Steps:

  • Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with Toasted Pita Crisps.
  • Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.

Nutrition Facts : Calories 280 calorie, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 12 milligrams, Sodium 821 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

PITA CHIPS



Pita Chips image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 (6-inch) whole wheat pitas
Olive oil spray
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes.

Nutrition Facts : Calories 86 calorie, Fat 0.8 grams, SaturatedFat 0.1 grams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams

TOASTED PITA TRIANGLES



Toasted Pita Triangles image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 3

1 bag pita bread
Good olive oil
Kosher salt

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.

INA GARTEN'S TOASTED PITA CHIPS



Ina Garten's Toasted Pita Chips image

2010 Ina Garten, All Rights Reserved.

Provided by Ina Garten

Categories     bake,bread,side,snack

Time 15m

Yield 8 servings

Number Of Ingredients 3

1 package pita bread
olive oil
kosher salt and freshly ground black pepper

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.

PITA CHIPS



Pita Chips image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 36 chips

Number Of Ingredients 4

3 pocket pitas, sliced into wedges and split apart
1/4 cup olive oil
Paprika
Salt

Steps:

  • Preheat oven to 400 degrees. Spread pita wedges on baking sheet and brush with olive oil. Sprinkle with paprika and bake for 5 to 7 minutes until crisp.

WHITE BEAN DIP WITH PITA CHIPS



White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

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.

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