Spiced Pita Cumin Crisps Recipes

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SPICED PITA CHIPS

Provided by Ellie Krieger

Categories     appetizer

Time 20m

Yield 6 servings (1 serving equals 4 wedges)

Number Of Ingredients 8



Spiced Pita Chips image

Steps:

  • Preheat oven to 350 degrees F.
  • Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 whole-wheat pitas, cut into 1/8's

SPICED PITA CUMIN CRISPS

These are satisfyingly thin and crunchy! I eat them with white bean dips and classic hummus, but they will go well with whatever your favorite dip is! Very addictive!

Provided by Gaia22

Categories     < 30 Mins

Time 18m

Yield 96 crisps, 12 serving(s)

Number Of Ingredients 5



Spiced Pita Cumin Crisps image

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.

Nutrition Facts : Calories 139.3, Fat 9.4, SaturatedFat 1.3, Sodium 210.2, Carbohydrate 12, Fiber 0.6, Sugar 0.3, Protein 2

1 1/2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons paprika
1/2 cup olive oil
6 (6 inch) pita bread, with pockets

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16



Classic Hummus with Spiced 'n Baked Pita Chips image

Steps:

  • In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
  • When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Cut the pitas into quarters and spread them onto the baking sheet.
  • In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

2 cups canned chickpeas, drained and rinsed
1/2 cup tahini (sesame paste)
1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
Juice of 1 lemon
1 clove raw garlic, or 3 cloves roasted garlic
1 tablespoon ground cumin, plus more for garnish
1/2 teaspoon sea salt
Freshly ground black pepper
Water, for thinning the hummus
Paprika, for garnish
Extra-virgin olive oil, for drizzling
Spiced 'n Baked Pita Chips, to serve, recipe follows
8 mini whole-wheat pitas
1 tablespoon extra-virgin olive oil
1 teaspoon zatar, available in Middle Eastern or specialty stores
Sea salt

SEASONED PITA CRISPS

Number Of Ingredients 7



Seasoned Pita Crisps image

Steps:

  • Preheat the oven to 350°F. In a small bowl, whisk together the olive oil, lemon juice, and seasonings (except salt). Brush the pita rounds on both sides with the seasoned oil. Cut each round into 12 wedges. Lay the wedges on a baking sheet in a single layer. Sprinkle lightly with salt and bake for about 10 minutes, then turn wedges over and bake another 3-5 minutes. They should be darkened and crispy but not too brown. Cool completely and serve. Any leftovers will keep for several days in a Ziploc bag or airtight container.

1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon dried dill, optional
3 rounds of white or whole wheat pita bread
Salt

SPICED PITA TOASTS

Categories     Bake     Cocktail Party     Low Cal     Spice     Gourmet

Yield Makes 96 pita toasts

Number Of Ingredients 5



Spiced Pita Toasts image

Steps:

  • Preheat oven to 400°F.
  • In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
  • Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.

4 teaspoons cumin seeds
1 teaspoon coarse salt
2 teaspoons paprika
1/2 cup olive oil
six 6-inch pitas with pockets

SPICY PITA CHIPS RECIPE BY TASTY

Here's what you need: pita bread, olive oil, garlic powder, salt, pepper, paprika, red pepper flakes

Provided by Merle O'Neal

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 7



Spicy Pita Chips Recipe by Tasty image

Steps:

  • Preheat your oven to 350ºF (180ºC).
  • Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
  • In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
  • Bake for 10-12 minutes until golden and crispy.
  • Allow to cool.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

1 pita bread
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
¼ teaspoon red pepper flakes

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