Best Spiced Pita Cumin Crisps Recipes

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.

SPICED RED LENTIL DIP WITH PITA CRISPS

Steps:

• Preheat oven to 350°.
• To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
• Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.
• Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.
• Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
• To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper.
• Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.

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.

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!

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.