Best 8 Spiced Pita Cumin Crisps Recipes

CUMIN-SPICED PITA CHIPS

Steps:

• Heat oven to 425 degrees F. Cut pitas in half to make 8 large rounds. Brush the cut sides with oil and season with cumin and ½ teaspoon each salt and pepper.
• Cut the pitas into triangles, place on two rimmed baking sheets and bake until lightly golden brown, 8 to 10 minutes.

CUMIN SPICED PITA CHIPS

Steps:

• Preheat oven to 350 degrees. Add cut pita to a large baking sheet making sure none of the pieces are overlapping each other. In a small bowl whisk together oil and cumin. Brush the top of your chips with the olive oil/cumin mixture. Sprinkle on desired amount of kosher salt. Bake for about 15 minutes until browned and crispy. Serve with Greek yogurt dip or hummus.

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.

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.

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.

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.

CUMIN-DUSTED PITA CHIPS

Steps:

• Preheat oven to 350°.
• Coat a baking sheet with cooking spray.
• Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
• Note: Chips can be made ahead and stored in an airtight container for up to 4 days.

SPICY PITA CHIPS RECIPE BY TASTY

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!