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–+ servings

Pita Chip Crust

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Servings: 3 cups
Calories:

Ingredients

For Crust

  • Chip bits left at the bottom of a Stacy’s Simply Naked Pita Chips bag
  • ½ C raw shelled pumpkin seeds pepitas OR unsalted shelled pistachios
  • ¼ C grated parmesan cheese
  • 1 TB dried oregano
  • 1 tsp garlic powder
  • ¼ tsp fresh ground pepper
  • ¼ tsp red pepper flakes Optional

For Preparation

  • 2 TB macadamia nut oil plus extra for brushing
  • Protein of choice

Instructions

  • Place remaining pita chips in a gallon size Ziploc bag. Using a rolling pin or meat tenderizer, break down chips to the size of breadcrumbs. It’s ok to have some slightly larger pieces mixed in for added crunchy texture. Place crumbs in a large mixing bowl.
  • Place pumpkin seeds or pistachios in a food processor and gently pulse a few times to create a corse crumb texture. Add to mixing bowl. (See Notes)
  • Add parmesan cheese, oregano, garlic powder, pepper, and mix until ingredients are combined. If you like spicy, add the red pepper flakes at this time as well. If you are going to store the crust for use at a later time, place in an airtight container and keep in refrigerator until needed.
  • When ready to cook, prepare your protein as needed. (See Notes)
  • Empty your crust mixture into a pie plate and press your protein into the mixture so it sticks on all sides.
  • Place crusted protein in a non-stick fry pan heated with 2 TB macadamia nut oil.
  • Cook time will depend on your protein. Flip once with a silicone spatula (tongs can cause crusting to fall off). If cooking a fish with skin, cook the flesh side first till golden brown, then flip and cook longer on the skin side.

Notes

Either a food processor or blender can be used to breakdown the chips and seeds/pistachios. The key is to do this in small batches and gently pulse a few times. Do the chips and nuts/pistachios separately so they are pulsed to an even texture. The manual method also works for both!
Preparation of your protein will depend on the moisture factor. A fish that is naturally more oily, such as salmon or mahi, can be pressed directly into the crust mixture. A protein that is more “dry” such as chicken, shellfish, or tempeh will need to have a light spray or brush of oil first to make the crumbs stick (I recommend macadamia nut oil for this as well).