GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, vegetarian parmesan cheese, garlic, fresh parsley
Provided by Merle O'Neal
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 194 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
THE BEST OVEN CHIPS WITH GARLIC AND HERBS
Over time I've tried so many different ways to cook the best oven chips & being a Yorkshire lad I eat a lot of chips! These are nice and simple, very quick to make and pack loads of flavour. Loved by everyone!
Provided by topgearmedia
Time 40m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 180c/190c gas/fan. Cut the potatoes into large chips, there is no need to peel them. Once cut place them into a large pan of water and bring to the boil for approximately 10 minutes. Remove when soft, but do not allow them to break up. While they are heating place the butter close to the hob to allow it to melt.
- Drain the chips and place In a large mixing bowl. cover with the butter and then sprinkle the Garlic Salt, Garlic Granules and thyme all over them. I toss them several times between the pan and the bowl to cover as much as possible.
- Place the chips evenly on a baking tray and place is the oven.
- Tip: While cooking I also place peeled cloves of garlic on the baking tray which is a lovely compliment to the chips - Enjoy!
THE BEST OVEN CHIPS
When it comes to comfort food you can't beat oven chips. This recipe for my best oven chips is salty, crispy and just delicious.
Provided by hugo
Categories Side Dish
Time 35m
Number Of Ingredients 3
Steps:
- Preheat your oven to the highest setting that it will go to, in my case this was 250˚c (fan oven).
- Chop the 1.2kg of potatoes into 1/2 inch chips.
- Place the chopped potatoes into a large saucepan. Cover the potatoes with water and salt heavily. Cover and bring the pan to the boil, then cook the potatoes for 1 minute.
- Drain the potatoes into a colander and cover with the 2 tablespoons of flour. Vigorously shake and toss the potatoes in the colander until the flour has evenly coated the chips and the potatoes have a slightly "fluffy" exterior.
- Pour the 2 tablespoons of sunflower oil onto a large baking tray and place into the oven for 5 minutes or until the oil is smoking hot.
- Remove the tray from the oven and tip the prepared potato slices onto the hot oil. Turn the potatoes to coat them in the oil, season with a generous amount of salt and place the tray back into the oven. Roast for 20 - 25 minutes, turning halfway through, until golden brown and crispy.
Nutrition Facts : Calories 307 kcal, Carbohydrate 55 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 7 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
GARLIC AND HERB CAULIFLOWER CHIPS
A light and tasty snack that comes together in under 30 minutes. Try these for a keto- and gluten-free-friendly substitute when you're having a cracker or chip craving.
Provided by Food Network Kitchen
Time 30m
Yield about 22 crisps
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
- Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
- Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
- Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
- Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.
BUTTER-GARLIC OVEN FRIES WITH HERBS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F.
- Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
- Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
- Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
- In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
- When the potatoes are cooked, toss them with the garlic butter and fresh herbs.
BEST EVER OVEN CHIPS
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
Provided by Barney Desmazery
Categories Side dish, Snack, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
- Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
- Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHEESY GARLIC AND HERB CHIPS (FRIES)
Make and share this Cheesy Garlic and Herb Chips (Fries) recipe from Food.com.
Provided by AussieGal Tracey
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put frozen chips on tray sprinkle with the garlic and herbs over chips. Put in oven to cook for around half an hour ( or however long it says on your chip packet).
- When nearly done (5 minutes before finish) add grated cheese; sprinkle around the fries. Put into the oven to melt the cheese.
Nutrition Facts : Calories 510.9, Fat 22, SaturatedFat 9, Cholesterol 27.1, Sodium 1239.7, Carbohydrate 66.2, Fiber 4.8, Sugar 0.5, Protein 14.1
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- In a small saucepan, heat oil, garlic, thyme, and oregano over medium-low heat for 15 minutes. If garlic starts to bubble, turn heat to low. Remove from heat. Let stand at room temperature until cool. Remove garlic and herb sprigs from the oil. Set aside 2 tablespoons of the oil. (Store the remaining oil in an airtight container in the refrigerator for up to 1 week and use in place of olive oil in recipes.)
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