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Baked Pita chips with Pineapple Pico


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 some 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.


Baked Pita Chips with Pineapple Pico

Baked Pita Chips with Pineapple Pico

ingredients:

For the 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
  • Salt
For the Baked Pita Chips
  • 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

instructions:

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

Make the pita chips:
  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.
vegetables, pico, pineapple
Snacks, appetizers
American
Created using The Recipes Generator

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