anyone have a good pita chip recipe?

Question

looking for a great recipe, to go along with some spinach dip.

Answer 1

12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil
DIRECTIONS
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!

Answer 2

Garlicky Baked Pita Chips: eleven min 5 min prep 8 servings 5 (6 inch) pita bread rounds a million-2 tablespoon minced clean garlic (or use some million teaspoon garlic powder) a million/4 cup oil (can use olive or vegetable) seasoning salt (or use white salt, pro salt is greater suitable!) black pepper a million. chop up the pita rounds to make 10 rounds. 2. Set oven to 4 hundred levels. 3. In a small bowl stir the oil with the clean garlic (or garlic powder) brush gently over the two facets of the rounds. 4. Slice each and each around into 6 wedges, then place on a baking sheet in a unmarried layer. 5. Bake for type of five-6 minutes or till crisp. 6. delicious!

Answer 3

Toasted Pita Chips

Ingredients

(6 servings)

6 Pita Bread Pockets
1 ts Garlic Powder (optional)


Instructions

These are great with dips, soups and in lunches. For more fiber, use whole wheat pita bread.
Preheat oven to 325 F.
Split each pita pocket in half.
Cut each half into 6 triangles with a sharp knife.
Arrange in single layers on cookie sheets. Sprinkle lightly with garlic powder, if desired.
Bake for 8 minutes or until chips are lightly browned and very crisp. Store in an airtight container until ready to serve.
Yield: 8 cups or 64 chips

Answer 4

3 tablespoons butter
1/2 cup good quality olive oil
8 medium cloves garlic, peeled and halved
6 pita breads
dried basil or Italian seasoning
Parmesan Cheese, optional
PREPARATION:
Melt butter in small saucepan. Add olive oil and garlic to melted butter and sauté over low heat for 10 minutes. Take care not to brown the butter or garlic. Discard garlic pieces. Split pita breads to make two rounds.
Cut each round in half. With rough inner side up, lay pita slices on a baking sheet. Brush entire surface with garlic butter mixture. If desired, sprinkle with a little dried basil or Italian seasoning. Bake in a preheated 350° oven for 10 minutes. If desired, sprinkle with Parmesan cheese. Place about 4 inches from the broiler and broil for about 1 minute, until nicely browned. Remove from oven and place on paper towels to drain.
Break into smaller chip-size pieces. Serve with your favorite dip.

Answer 5

PITA CHIP RECIPE!!!!

1 cup blood temperature water
1 packet fast rising yeast (don't double this for the full recipe)
1/2 tablespoon olive oil
1/2 tablespoon salt (or salt substitute for me)
2 1/2-3 cups whole-wheat flour (or half and half with bread flour)

Mix the water, the yeast, and one half the flour for about 2 minutes, I used my mixer with the dough hooks, and let it stand for at least ten minutes, or until the sponge gets bubbly maybe as much as half an hour.
Fire up the mixer again, add the oil and salt, and then the rest of the flour half a cup at a time until the dough starts pulling cleanly away from the sides of the bowl.
The amount of the flour will depend on the humidity and things like that.
Let the mixer run on for another five, six minutes or so, then the real*fun* begins.
Turn the dough out on a lightly floured board, if you have Wondra flour use that, and give it the*business*.
Push away with the heels of your hands, fold over, give it a quarter turn and repete, keep this up as the days frustrations disappear in the warmth and sensuous feeling of well worked dough.
Gawds, but I love making bread.
Oil the dough lightly and put it in a covered bowl someplace warm till it doubles or better in volume.
Turn it out on the board again, punch down and knead lightly.
Now, put it in a storage bag at least 3 times the volume of the dough, suck most of the air out and put it in the fridge.
Now you have the ready-to-use pita.
To bake, pinch off a chunk about the size of a small lemon, let it warm up and then stretch it out to about say nine inches or so.
Leave it on the board it will begin to rise slightly.
There are two ways to bake the pitas.
If you want to heat up the oven, crank it up to 450, If you have a chunk of quarry tile in there use it, or use an overturned baking sheet.
Lay thepita dough gently and let it bake until it balloons up, Three minutes max.
If it doesn't the tile wasn't sufficiently heated up it'll still be edible but not so nice.
OR.
On the stovetop get a large skillet, cast iron is best, over fairly high heat.
When it's barely smoking, grease it very lightly, Use a paper towel with a bit of oil, then put the pita down gently.
In about twenty seconds, turn it over.
Cook about a minute till the bubbles begin to form, then turn it over again until it balloons fully.
The total cooking time should be no more than three minutes or so and you've got your fresh pita.
The dough should keep in the fridge for up to a week, just use as desired.

SPINACH DIP!!!!

1 cup mayonnaise
1 (1 7/8 ounce) package Knorr Leek mix
1 cup sour cream
1 (10 ounce) package spinach, chopped, drained well
round sourdough loaf

Mix well and refrigerate 6 hours. Create cavity inside french or sour dough bread loaf. Reserve
pieces for dip. Fill cavity with Spinach Dip.
ENJOY!!!