Chili And Garlic Pita Crisps Recipes

PERFECT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
• Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl combine olive oil, Parmesan cheese, garlic, and parsley, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!

GARLIC PITA BREAD BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
• In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
• Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

GARLIC PITA CHIPS

Steps:

• Preheat oven to 300 degrees.
• Lightly coat 2 or 3 baking sheets with nonstick cooking spray.
• Cut each pita into 4 wedges, then gently cut or pull each wedge apart, to form a total of 64 triangles.
• Combine parsley, egg white, olive oil, garlic and salt in small bowl.
• Spoon some of the parsley mixture over rough side of each triangle.
• Place triangles, parsley side up, in single layer on baking sheets.
• Bake in preheated oven for 15 to 18 minutes or until edges of triangles are toasted and parsley topping is set.
• Cool chips on baking sheets on wire racks.

CHILI CRISP WITH GARLIC

Steps:

• Heat oil over medium heat in a small saucepan. Add ginger and star anise. Cook about 10 minutes to infuse the oil. Remove aromatics from the oil and discard. Reduce heat to medium-low. Add shallot and garlic. Cook about 25 to 30 minutes or until shallot and garlic is browned.
• Meanwhile, in a medium heatproof bowl, combine crushed red pepper flakes, brown sugar, soy sauce, and umami seasoning. Carefully add hot oil mixture to bowl and stir to combine. Let cool completely. Store, covered, in a pint-size jar and up to 1 month.

CHEESY PITA CRISPS

Steps:

• Split each pita pocket in half. Cut each into two triangles; place split side up on a baking sheet coated with cooking spray. , In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese. , Bake at 400° for 12-15 minutes or until golden brown.

GARLIC PITA CHIPS

Steps:

• Melt butter with garlic and sea salt in small saucepan over medium heat.
• Using small sharp serrated knife, cut each pita bread horizontally along outside edges, gently separating each pita bread with hands into 2 flat disks.
• Preheat broiler. Place 4 pita halves, insides up, in single layer on rimmed baking sheet. Brush pita halves with melted butter mixture. Broil just until pita halves are toasted and golden brown, watching closely to avoid burning, about 2 minutes. Repeat with remaining pita halves and butter mixture. Cool completely. Break pita halves into 2 -to 3-inch pieces. Place pita chips in serving bowl. DO AHEAD: Pita chips can be made 8 hours ahead. Cover and let stand at room temperature.