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Pita Bites from Jodie Fitz

Updated: 09/08/2013 9:33 AM
Created: 09/06/2013 12:06 PM WNYT.com
By: Amy Adamchick

 

Pita Bites by Jodie Fitz

 

Pitas for Breakfast

1 whole grain pitas

1 tablespoon Price Chopper canola oil

Sea salt

 

Cut the pita using a pizza cutter like you are cutting a pie and cut 8 triangular slices.  Separate each triangular piece at the seams so that the one triangle yields two.  Coat a baking sheet with non-stick cooking spray and place the 16 slices on the baking sheet.  Baste the pitas with the canola oil and top them off with a light layer of sea salt.  Bake them at 375 degrees for 8 – 10 minutes, until they are crisp.  Let them cool and serve them with scrambled eggs as toast scoopers.

 

Pitas for Lunch

1 whole grain pita

2 tablespoons Price Chopper olive oil, light

1 ½ teaspoons basil, freeze dried

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

Sea Salt

 

Cut the pita using a pizza cutter like you are cutting a pie and cut 8 triangular slices.  Separate each triangular piece at the seams so that the one triangle yields two.  Coat a baking sheet with non-stick cooking spray and place the 16 slices on the baking sheet.  Mix the olive oil, basil, onion powder and garlic powder together.  Baste the pitas with the mixture and ad a light layer of sea salt to the top of each one.  Bake them at 375 degrees for 8 – 10 minutes, until they are crisp.  Let them cool and pack them in the lunch box with pizza sauce and sliced mozzarella for mini, make your own pizza wedges.

 

Pitas for Afterschool

1 whole grain pita

1 tablespoon water

1 tablespoon Price Chopper sugar

½ teaspoon Price Chopper cinnamon

 

Cut the pita using a pizza cutter like you are cutting a pie and cut 8 triangular slices.  Separate each triangular piece at the seams so that the one triangle yields two.  Coat a baking sheet with non-stick cooking spray and place the 16 slices on the baking sheet.  Mix the cinnamon and sugar together and set it aside.  Baste the pitas with the water.  Evenly distribute the cinnamon sugar on top of each pita by sprinkling it on.  Bake them at 375 degrees for 8 – 10 minutes, until they are crisp.  Let them cool and serve them with warm microwave chunky applesauce.  Warm chunky applesauce can be made as follows; wash, peel and core an apple.  Cut the apple into cubes, approximately 1  - 1 ½ inch squares.  Place the apple in a glass bowl with 12 tablespoons of water that is mixed with 1 teaspoon tapioca.  Stir together 1 ½ teaspoons of sugar with a ½ teaspoon of cinnamon.  Add it to the apple mixture and cook in the microwave on high for one minute.  Stir, let the mixture set for another minute and serve with the pita dippers. 

 

NOTE:  I bake all three types of pitas at once and place them in separate, but labeled storage containers at the beginning of the week so they are ready for a quick grab and serve.

 

Albany

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