Monday, June 13, 2011

Recipe #1 Spicy Pita Chips

#15 of 30 before 30; Learn 15 New Dishes

Disclaimer: All new recipes have been approved by my husband's appetite!

After a Seder served at my family's church we inherited more homemade pita than we knew what to do with. We decided eating sandwiches in a race to beat the expiration did not sound like fun. I stumbled across this amazing recipe that made the pita disappear quicker than I ever imagined!

Spicy Pita Chips
Makes 4 Servings

1/4 cup tomato juice
1    tsp onion powder
1    tsp dried oregano leaves
1    tsp olive oil
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1/4 tsp salt
Four 2-ounce pitas

1. Preheat oven to 350. Line baking sheet with foil; spray with nonstick cooking spray. 

2. In small bowl, combine tomato juice, onion powder, oregano, oil, garlic salt, pepper and salt. 

3. With pastry brush, brush both sides of each pita with an equal amount of tomato juice mixture. Cut pita into eights; place on prepared baking sheet. Bake 15 minutes. Turn oven off; do not remove pita. Let pita remain in oven until cool and crispy.
WW Points: 3; 174 calories, 2g fat, 2g fiber

Dani's Modifications
Normally we do not have tomato juice in our pantry. Salsa was an amazing substitute that provided a little extra kick.  My favorite kind is the hot salsa you find near Giant Eagle's deli, that is made right in the store.
Paired with my homemade hummus it was a great snack or meal!