Herbed Cheddar Pita Crisps Recipes

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GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY



Garlic Parmesan And Herb Pita Chips Recipe by Tasty image

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

1 pita bread
2 tablespoons olive oil
1 teaspoon vegetarian parmesan cheese
1 teaspoon garlic, minced
1 teaspoon fresh parsley, chopped

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

HERB-RUBBED PITAS



Herb-Rubbed Pitas image

Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside Roasted-Eggplant Dip, made silky by the addition of Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 32 chips

Number Of Ingredients 7

1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 to 6 pitas, sliced horizontally if thick

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.

HUMMUS WITH HERBED PITA CRISPS



Hummus with Herbed Pita Crisps image

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature
3 tablespoons fresh herbs (chives, parsley, rosemary, thyme, cilantro, etc.)
4 pitas (I like to use whole wheat for a nuttier flavor), cut into eighths
Salt, for sprinkling
Two 15-ounce cans chickpeas, drained and juice reserved
2 cloves garlic
1/4 cup lemon juice
1/4 cup tahini
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 teaspoon salt

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



Herbed Cheddar Pita Crisps image

Can be prepared in 45 minutes or less.

Yield Makes about 3/4 pound

Number Of Ingredients 6

six 7-inch pita pockets, cut into 1 1/2-inch pieces and separated
1 teaspoon crumbled dried sage
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups grated sharp Cheddar (about 6 ounces)

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.

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