Baked pita chips from Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious (page 133) by Diane Morgan
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pita bread
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EYB Comments
Can use whole-wheat pita bread for white pita bread.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Butternut squash bharit; Baba ghanoush; Curried cauliflower dip; Skinny artichoke dip; Indian tomato-eggplant dip; Svelte green goddess dip; Pistachio pesto; Artichoke pesto; Turkish zucchini & walnut dip; Parmesan spinach dip; Roasted tomato spread; Roasted red pepper spread with basil & capers; Skinny tomato salsa; Fiery black bean, roasted corn, and jicama salsa; Smoky red pepper, sweet onion, and olive tapenade; Green olive and almond tapenade; Edamame tofu dip; Curried tofu pâté; Baked feta spinach dip; Three-cheese pepperoncini dip; Microbrew cheddar cheese spread; Date & blue cheese ball; Fresh fava bean dip; Hummus lightened up; Herbed hummus bi tahini; Curry pumpkin hummus; White bean dip with garlic scapes; Three-bean dip; Chipotle black bean dip; Red lentil & roasted garlic spread; Poblano black-eyed pea dip; Slimmed-down bacon & bean dip; Not your mother's deviled ham spread; Skinny shrimp dip; Baked crab dip; Italian tuna & caper spread
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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