Baked Pita chips with Pineapple Pico

(originally made 4/1/2011)

I spent yesterday morning knocking out cakes for my sis' auction, then running to deliver them because a big storm was coming.   I had no desire to do any more cooking than necessary for dinner and these 2 recipes fit the bill perfectly.  

First up is the Pineapple Pico.   No fresh at the store this week, so I used canned in natural juice.   I had jalapenos to use up, they weren't super hot so I used about 2 heaping tablespoons.   I can take or leave cilantro, so I added about 1/4 of a teaspoon of dried.   This was so good, I could have eaten the whole bowl with a spoon!   I can't imagine how much better it will be with in season, local tomatoes.   Thank you so much Linda for sharing this recipe!

Next up was Twinkle's Baked Pita Chips.   Doesn't get any easier than this!  I only made 2 pitas worth, but wishing I'd made more!  I split the pitas in half, then made 8 triangles out of each (32 chips).   I didn't measure my oil, but I tried to use as little as possible while still giving the chips a nice coat.   If you've got a mister, that would work great for this, mine was clogged up.   I just used some kosher salt this time, but can definitely see experimenting with other seasonings in the future.   It's been a long time since Twink's been around, hope she is doing well and I thank her for the recipe  :)

Pineapple Pico

     1/4                onion diced-- used red
  1              large  tomato seeded and diced
  1                cup  diced pineapple- used canned in natural juice
     1/2 cup  chopped fresh cilantro-- used 1/4t dried
  1 teaspoon  minced habanero chile or 1 tablespoon habanero pepper sauce-used jalapeno 2T
  2  tablespoons  fresh lime juice

Combine all the ingredients in a bowl, including salt to taste. Mix well and refrigerate for 15 minutes to allow the flavors to blend before serving.   Makes 2 1/2 cups


Baked Pita Chips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    pita bread pockets-- split in half, each in 8 wedges
  1/2 cup olive oil
                        coarse salt to taste-- used kosher
                        garlic powder to taste-- omitted

   1. Preheat oven to 400 degrees F (200 degrees C).

 2. Cut each pita bread into 8 triangles. Place  triangles on lined cookie sheet.

   3. In a small bowl, combine the oil, garlic, salt,  Brush each triangle with oil mixture.

   4. Bake in the preheated oven for about 10minutes, or until lightly browned and crispy.


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