PERFECT PITA CHIPS
I searched for months for a recipe that tastes the same if not better than the store-bought pita chips. After many attempts, I found what everyone seems to think are perfect pita chips! They take barely any time to prepare and go great with spinach artichoke dip! Add Italian seasoning, herbs, or Parmesan cheese for a twist!
Provided by Tarryn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
- Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 20.3 g, Fat 3.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 654.5 mg, Sugar 0.7 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
QUICK AND EASY HOMEMADE PITA BREAD
Steps:
- Gather the ingredients.
- Pour yeast into 1/4 cup of the warm water. Add sugar, mix well, and let stand for 10 minutes.
- Sift the flour along with the salt into a bowl.
- Form a well in the center. Pour in the yeast mixture, the remaining cup of warm water, and 1 tablespoon of olive oil.
- Begin to mix with your hand, a wooden spoon, or the dough hook of a standing mixer to form a dough.
- Turn dough out onto a floured surface and knead for about 10 to 15 minutes, or use the stand mixer and dough hook, until the dough is smooth and soft but not sticky. If needed, add more flour until the dough comes together nicely.
- Oil a large bowl and place the dough in the bowl. Turn to coat the entire surface with oil. Cover with a damp cloth and put the dough in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in size.
- Preheat the oven to 475 F. Place a heavy baking sheet or baking stone on the lowest rack of the oven. With the help of a rolling pin, roll the dough out, then fold and roll again. Close like a book, roll again, and close again, repeating the process a few times to get the air bubbles out of the dough. Shape the dough in a rectangle of about 9 x 12 inches and about 1/2 inch thick.
- Divide the dough into 10 pieces and cover with a dampened towel.
- Flour your work surface and rolling pin. Roll and turn each ball as you would shape a pie crust. Each pita should be about 1/4 inch thick and about 7 inches in diameter.
- Sandwich each dough circle between floured cloths and let them rest while you roll the remaining dough balls.
- Lightly sprinkle the hot baking sheet or baking stone with flour. Place as many pitas as will comfortably fit.
- Bake for about 5 minutes or until they just begin to show some color, carefully flipping them about halfway through.
- Remove from the oven and cover with a clean kitchen towel until cooled. Repeat the baking process with the remaining dough. Serve with your favorites dishes, and store in a bread bag for up to three days.
- Enjoy!
Nutrition Facts : Calories 177 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 108 mg, Sugar 1 g, Fat 2 g, ServingSize 10 servings, UnsaturatedFat 0 g
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