Best 8 Spiced Pita Chips Recipes

SPICED PITA CHIPS

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.

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS

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.

SPICED PITA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge.
• Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through.
• Serve immediately or let cool completely and then store in an airtight container.

CHICKPEA SOUP WITH SPICED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
• Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
• Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
• Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

PUMPKIN ICE CREAM WITH SPICED PITA CHIPS

Steps:

• Mix all ice cream ingredients in a bowl with an electric mixer for about 2 minutes, until sugar and honey are dissolved.
• Turn on ice cream maker and pour ingredients into top. Let ice cream maker process for about 20-30 minutes and preferred consistency reached.
• To make pita chips, heat oven to 350°F.
• Mix together tbsp sugar, 1/4 tsp cinnamon, and 1/8 tsp ground cardamom.
• Slice pita breads into 8 wedges each and place on cookie sheet.
• Spray pita chips with cooking spray. Sprinkle sugar mixture generously over pita chips. Turn pita chips over. Spray other side with cooking spray and sprinkle with sugar mixture.
• Bake in heated oven for 8-9 minutes.
• To serve, scoop ice cream into dish and garnish with 2-3 pita chips and cinnamon stick if using.

AVOCADO HUMMUS AND SPICED PITA CHIPS

Steps:

• 1. In a blender, combine chickpeas, tahini, garlic, lemon juice, salt, pepper and avocado (pitted). 2. Drizzle in olive oil until the mixture comes together and is smooth and creamy. 3. Brush pita with olive oil and sprinkle with paprika and salt and pepper. 4. Bake for 20 minutes, or until crispy. Once cooled, slice into triangles. More ingredient inspiration and grocery saving opportunities are available at zweet.com.

SPICED 'SHAKE 'N' BAKE' PITA CHIPS

Steps:

• Preheat oven to 400*F.
• Halve the pita breads and cut into shapes of choice and size preference with either cookie cutters or a pizza wheel.
• Place in a bag.
• In a very small bowl, mix together spices.
• Spritz water in bag and shake contents.
• Repeat until bread is moist.
• Add spices and shake until evenly coated.
• Place pita pieces evenly on a prepped cookie sheet.
• Place in oven for an estimated 10 minutes or until to desired crispness or color (it can range from a light toasty brown to a near black).
• Enjoy!