Fat Free Wasabi Honey Pita Chips Recipes

PITA CHIPS

Steps:

• 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!

LOW FAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees Cut each pita into 8 pieces, and then separate the pita"halves" to make 16 triangles per pita.
• Spray baking sheet with olive oil cooking spray.
• Arrange chips in a single layer on the baking sheet and lightly spray with cooking spray.
• I usually need two baking sheets to fit all the chips in one single layer.
• Sprinkle each tray with half of either the cumin, garlic powder, OR onion powder, depending on your preference.
• Season with salt and pepper to taste.
• Bake until chips are crisp, about 10-15 minutes.
• The pita chips can be made ahead and stored in an airtight container for several days.

FAT FREE WASABI HONEY PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• In a small jar/container with a lid combine the soy sauce, honey, lime juice and wasabi powder. Place the lid on the jar and shake vigerously, until everything is combined. (you may just wisk the ingredients, but i like this method better as it gets everything combined well)
• Slice each pita into eighths and place in a large bowl. Drizzle the honey/wasabi mixture over the pitas and gently stir to coat each piece. (dont worry if they get a bit soft as they will dry out in the oven)
• Place coated pita triangles on a sheet spritzed with non-stick cooking spray and bake until golden and crisp. 7 or 8 minutes usually does the trick, but keep an eye on them so they don't burn.
• Serve with your favourite dips or enjoy as is!

AVOCADO WASABI DIP & SESAME PITA CHIPS

Steps:

• In the base of a 7-cup food processor fitted with a steel blade, combine all dip ingredients and blend until smooth.
• Add additional wasabi to taste.
• Pre-heat oven to 400°F. Line two baking sheets with parchment paper.
• Cut the pita bread into wedges and arrange on the baking sheets.
• Brush with oil, then sprinkle with sesame seeds and salt and pepper.
• Bake for 7 or so minutes, until lightly golden and crispy.
• Repeat with remaining pitas until complete.
• Notes:
• Nutritional Information (Dip)
• Calories 216 // Fat 11 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 103 mg // Carbohydrate 25 g // Fiber 6 g // Sugars 2 g // Protein 7 g
• Nutritional Information (Chips)
• Calories 319 // Fat 17 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 371 mg // Carbohydrate 35 g // Fiber 2 g // Sugars 1 g // Protein 7 g
• wasabi flavor is prominent but the spice is not. If you want it spicy, add even more!
• Dip keeps in a refrigerated sealed container for 2 days, however the color is brightest immediately after preparing.
• Pita chips keep for several days in a sealed container.