Sesame Cumin Pita Crisps Recipes

HOMEMADE SWEET SESAME CRISPS

Steps:

• Beat the egg whites until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner. Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.

SPICED PITA CUMIN CRISPS

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.

SESAME CUMIN PITA CRISPS

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.