Crispy, golden-brown pita chips baked to perfection with a hint of olive oil and savory spices. A fantastic, healthier alternative to fried chips, perfect for dipping into hummus, baba ghanoush, or your favorite spreads.
Prep5 min
Cook15 min
Servings4
Serving size: 1 serving
232cal
5gprotein
28gcarbs
11g
Ingredients
4 rounds Pita Bread (6-inch rounds, white or whole wheat)
3 tbsp Extra Virgin Olive Oil
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
0.5 tsp Smoked Paprika (Regular paprika can also be used)
Instructions
1
Preheat Oven and Prepare Pita
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Stack the pita rounds on a cutting board. Using a sharp knife or a pizza cutter, slice the stack into 8 equal wedges, as you would a pizza.
A classic Middle Eastern dip made from smoky roasted eggplant, creamy tahini, and bright lemon juice. Perfectly smooth and savory, it's an essential part of any mezze platter, served with warm pita bread.
Crispy pita chips with smoky, aromatic baba ghanoush - a gut-friendly snack bursting with flavor!
This american dish is perfect for snack. With 567.5 calories and 12.16g of protein per serving, it's a high-fiber option for your meal plan.
fat
Place the pita wedges in a large mixing bowl.
Drizzle the extra virgin olive oil over the wedges. Sprinkle with salt, black pepper, and smoked paprika.
Use your hands to gently toss the wedges, ensuring each piece is lightly and evenly coated with oil and spices.
3
Bake the Chips
Arrange the seasoned pita wedges in a single, even layer on the prepared baking sheet. Do not let them overlap, as this will cause them to steam rather than crisp. Use two baking sheets if necessary.
Bake for 7-8 minutes. Remove from the oven, flip the chips over with tongs, and return to the oven.
Bake for another 5-7 minutes, or until they are golden brown and firm to the touch. Keep a close eye on them during the last few minutes to prevent burning.
4
Cool and Serve
Remove the baking sheet from the oven and let the pita chips cool directly on the pan for at least 5-10 minutes.
They will become significantly crispier as they cool down.
Serve warm or at room temperature with your favorite dips like hummus, tzatziki, or baba ghanoush.
336cal
8gprotein
22gcarbs
27gfat
Ingredients
2 large Eggplant (about 2 lbs or 900g total)
0.5 cup Tahini (well-stirred)
0.25 cup Lemon Juice (freshly squeezed)
3 cloves Garlic (minced or grated)
3 tbsp Extra Virgin Olive Oil (plus more for drizzling)
0.5 tsp Ground Cumin
1 tsp Salt (or to taste)
2 tbsp Fresh Parsley (finely chopped, for garnish)
0.25 tsp Smoked Paprika (for garnish)
Instructions
1
Char the Eggplant
For the best smoky flavor, char the eggplants directly over a gas stove flame or on a hot grill. Use tongs to turn them every 4-5 minutes for about 15-20 minutes, until the skin is blackened, blistered, and the eggplant has completely collapsed.
Alternatively, preheat your oven's broiler to high. Pierce the eggplants all over with a fork, place them on a foil-lined baking sheet, and broil for 20-25 minutes, turning every 5-7 minutes, until charred and very soft.
2
Cool, Peel, and Drain
Once cooked, transfer the hot eggplants to a bowl and cover with plastic wrap for 10-15 minutes. This steaming process makes them easier to peel.
When cool enough to handle, slice the eggplants in half lengthwise. Scoop out the soft flesh with a spoon, discarding the charred skin.
Place the eggplant flesh in a fine-mesh sieve set over a bowl. Let it drain for at least 10 minutes to remove excess bitter liquid. Gently press with a spoon to extract more liquid. This step is crucial for a thick, non-watery dip.
3
Combine the Ingredients
Transfer the drained eggplant pulp to the bowl of a food processor. Add the tahini, lemon juice, minced garlic, ground cumin, and salt.
Pulse the mixture 8-10 times for a slightly chunky, traditional texture. For a completely smooth dip, process continuously for about 30-60 seconds.
With the processor running on low, slowly stream in the 3 tablespoons of extra virgin olive oil until just incorporated.
4
Garnish and Serve
Taste the baba ghanoush and adjust the seasoning as needed. You may want more salt for flavor, more lemon juice for brightness, or more tahini for creaminess.
Spoon the dip into a shallow serving bowl. Use the back of a spoon to create an elegant swirl on the surface.
Drizzle generously with extra virgin olive oil. Sprinkle with chopped fresh parsley and a pinch of smoked paprika.
Serve immediately with warm pita bread, fresh vegetables like cucumber and bell peppers, or crackers. It can also be served chilled.
