Low Fat Pita Chips Recipes
PITA CHIPS
These baked pita chips make a lovely accompaniment to any dip or spread.
Provided by Dawn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 17m
Yield 24
Number Of Ingredients 6
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!
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g
CINNAMON-SUGAR PITA CHIPS
These are so easy to make and addictive to eat! They are a hit with all my friends, some of whom just eat them without any dip. They are great on their own or with dessert hummus. Try them with my recipe for Pumpkin Pie Dessert Hummus; you won't be disappointed.
Provided by Adam Mattessich
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each pita bread into 8 wedges and brush with olive oil. Sprinkle cinnamon and sugar on top and place wedges on a baking sheet.
- Bake in the preheated oven until crispy on the edges and slightly soft in the middle, 12 to 14 minutes; they will harden as they cool.
- Serve immediately or store in an airtight container after cooling.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 18.6 g, Fat 7.6 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 170.4 mg, Sugar 0.8 g
LOW FAT PITA CHIPS
These are delicious, and very low in fat! I've served these with all sorts of dips, salsas, or hummus, and they always disappear-even before all the store bought chips or crackers. Feel free to experiment with the different spices shaken over the tops. Cumin is great for Mexican dips, but the Garlic Powder works really well too. Cayene pepper might be nice too if you like things a bit more spicy!
Provided by Kozmic Blues
Categories Low Cholesterol
Time 20m
Yield 80 Chips, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 72.9, Fat 0.4, SaturatedFat 0.1, Sodium 141, Carbohydrate 14.7, Fiber 0.6, Sugar 0.3, Protein 2.4
LOW-FAT PITA CHIPS
I think these are better than full-fat tortillas, and they cost about 30 cents to make. Try them with hummous, salsa, or any other dip in the entire world. I even eat them plain with some Red Hot or Tabasco sprinkled on.
Provided by Pippy
Categories Lunch/Snacks
Time 20m
Yield 32 chips, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- With scissors, cut pitas around the outside into 2 rounds each.
- Whisk together egg white and olive oil.
- Brush this onto the insides of the four pita rounds.
- Season however you want.
- I've used garlic powder, cajun seasoning, greek seasoning, cayenne pepper, curry powder- all delicious.
- Stack the rounds and cut them into 8 triangles.
- Spread in single layer onto baking sheet, seasoned side up, and bake for about 15 minutes, making sure they are no longer soft, but not too brown.
- Store (I've never gotten around to this part) in an air-tight container or bag.
- Mmmmmm, guilt-free snacking.
Nutrition Facts : Calories 116.6, Fat 3.8, SaturatedFat 0.5, Sodium 174.6, Carbohydrate 16.8, Fiber 0.7, Sugar 0.5, Protein 3.6
LOW-FAT CURRIED PITA CHIPS
Categories Bake Low Fat Quick & Easy Fall Spring Summer Winter Healthy Bon Appétit
Yield Makes about 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Split 3 whole pita breads into 6 rounds. Stack and cut into 6 wedges. Spread wedges in single layer on baking sheet. Bake until golden, about 10 minutes. Season chips with salt and Madras curry powder.
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KETO PITA CHIPS RECIPE (NO FRYING!) - CAST IRON KETO
From castironketo.net
4.5/5 (8)Total Time 50 minsCategory Appetizer, SnackCalories 195 per serving
- Heat a 10.5” well-seasoned cast-iron skillet over medium heat. You can use a bit of oil if needed. Once hot add half of the mix to the skillet in a 6 inch round. Cook 2-3 minutes, flip and cook another minute or two until cooked through. Repeat with the remaining mix.
- Cut the pita into eighths. Place the cut pita chips back into the skillet and transfer to the oven for 40 minutes or until the chips have reached your desired crispiness. Serve immediately or store at room temperature for up to 3 days.
HEALTHY HOMEMADE PITA CHIPS (FAT-FREE, NO OIL) - VERY …
From veryveganish.com
4.5/5 (10)Total Time 15 minsCategory Chips And DipCalories 173 per serving
- To make square pita chips, first cut your pita bread into 3-4 strips lengthwise, about 3 inches wide. Then, stack the strips and cut them into pieces about 3 inches wide. I find that using a large chef's or santoku knife works best, so you can press down on the knife with both hands.
- You will end up with roughly 3 inch pita squares. Don't worry about the end pieces being smaller or different shapes. They'll bake up just the same.
- If you would like to season your pita chips, *very lightly* brush or sprinkle with water, then sprinkle seasonings on top. Alternatively, you could gently toss the pita in a bowl with a little water and the seasonings to coat.
HOMEMADE CRISPY KETO PITA CHIPS - BONAPPETEACH
From bonappeteach.com
Servings 32Total Time 20 minsCategory AppetizersCalories 121 per serving
- Toss the triangles in the avocado oil and sprinkle with the flaky sea salt. Lay them flat across the cooling rack on the baking sheet. They should not over lap.
- Bake for 12-15 minutes until lightly golden brown and firm and crispy to the touch. Remove from the oven and cool before serving.
HOMEMADE HEALTHY FAT FREE BAKED TORTILLA CHIPS - VERY VEGANISH
From veryveganish.com
4.5/5 (22)Total Time 20 minsCategory Chips And DipCalories 105 per serving
- Stack all of the tortillas on top of each other and, using a long knife, cut them into sixths to make little triangles (cut them like you would cut a pizza).
- Bake for 7-12 minutes and check them. If they are still bendable or soft in the middle, bake another 2-5 minutes. They will continue to crisp up a little after they’re done baking, but they should be firm straight out of the oven.
LOW CARB KETO PITA CHIP - THE KETO FAMILY
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Estimated Reading Time 1 min
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5/5 (2)Calories 185 per servingTotal Time 12 hrs 20 mins
- Combine the almond flour, xanthan gum, baking powder, and salt in a stand mixer with a paddle attachment.
- Slowly mix in the egg and then the almond milk. Mix until a uniform dough comes together. It will be very sticky.
- Scoop the dough into a sheet of plastic wrap, and use the plastic to press the dough into a flat disc. Wrap the dough and set it in the refrigerator to cool overnight or for 12 hours.
- The next day, preheat an oven to 375 degrees. Roll the chilled pita dough between 2 sheets of parchment paper. You will need to use flour for dusting, so use almond flour or another flour substitute. If you have a kitchen flour brush for dusting off flour, you may use all purpose flour. Then, use a 2-inch circle cutter to cut out the pita chips. A full batch should make 20-24 chips.
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