Herb Pita Crisps Recipes

HERBED PITA CHIPS

Steps:

• Place pita breads on an ungreased baking sheet; brush with butter. Combine basil and thyme; sprinkle over pitas. Cut each into eight wedges. Bake at 400° for 8-10 minutes or until crisp.

HERB PITA CRISPS

Steps:

• Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.

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!

PITA CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

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.

HUMMUS WITH HERBED PITA CRISPS

Steps:

• For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
• Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

HERBED CHEDDAR PITA CRISPS

Steps:

• Arrange the pita pieces close together, rough sides up, on 2 large baking sheets. In a small bowl combine well the sage, the thyme, the salt, and the pepper, sprinkle the mixture over the pita pieces, and scatter the Cheddar on top. Bake the crisps in a preheated 375°F. oven for 12 to 15 minutes, or until they are golden.

CRISPY HERB PITA BREAD

Steps:

• Brush the olive oil over the pita bread, then sprinkle with the herbs, spice and salt.
• Cut the pita bread into 1" squares, then bake at 120C for 5 minutes, keeping a close eye on them, 1 minute can be the difference between burnt and soggy. Check them regularly and make sure they are all nice and crisp yet not burnt.

SESAME-HERB PITA CRISPS

Steps:

• Preheat oven to 350º.
• Place the first 6 ingredients(through marjoram) in a food processor; pulse until corasely ground.
• Arrange 4 pita halves, rough sides up, on a baking sheet.
• Brush with 2 tablespoons oil.
• Spread 4 teaspoons pitachio mixture over each pita half.
• Bake at 350º for 16 minutes, or until lightly browned and crisp.
• Repeat with remaining pita halves.
• Cool.
• Break each half into 4 pieces.
• Serve alone or with your favorite dip.

HERB-RUBBED PITAS

Steps:

• Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
• Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.