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pita chips (bonus points if you use whole-wheat pitas) are better than the store-bought version because you get to control how much oil and salt you use. With a dip made from nothing but red peppers, tomato paste, and seasoning, this snack is only 74 calories per serving.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 h
2 medium pepper(s), red, bell
2 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon thyme
1/4 teaspoon salt
dash(es) pepper, red ground
1 clove(s) garlic, minced
1 recipe(s) pita chips, baked
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Baked Pita Chips: Split 4 large pita bread rounds in half horizontally. Lightly spray the cut side of each pita bread half with nonstick cooking spray. Sprinkle each lightly with 1/2 to 3/4 teaspoon onion or garlic powder or pepper. Cut each half into 6 wedges. Spread wedges in a single layer on a baking sheet. (You'll need to bake chips in batches.) Bake in a 350Â° oven for 10 to 12 minutes or until crisp. Serve with Red Pepper Dip. To store, place Baked Pita Chips in an airtight container for up to 1 week. Makes 48 chips.
1. To roast peppers, cut into quarters lengthwise; remove seeds, membranes, and stems. Line a baking sheet with foil. Place the peppers, skin sides up, on baking sheet, pressing peppers to lie flat. Bake in a 425Â° oven about 20 minutes or until dark and blistered. Remove from oven and place in a clean paper bag. Close bag and let stand about 10 minutes. When cool enough to handle, peel the dark skins from peppers; discard skins.
2. Place roasted peppers in a blender container or food processor bowl. Cover; blend or process until finely chopped. Add tomato paste, sugar, thyme, salt, ground red pepper, and garlic. Cover; blend until nearly smooth. Serve with Baked Pita Chips. To store, cover and refrigerate dip for up to 1 week. Makes about 3/4 cup (six 2-tablespoon servings).
Nutritional Info (Per serving):
Calories: 74, Saturated Fat: 0g, Sodium: 208mg, Dietary Fiber: 1g, Total Fat: 0g, Carbs: 15g, Cholesterol: 0mg, Protein: 3g
Exchanges: Vegetable: 1, Starch: 0.5
Carb Choices: 1
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