The Best Oven Chips With Garlic And Herbs Recipes

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GARLIC AND HERB CAULIFLOWER CHIPS



Garlic and Herb Cauliflower Chips image

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

Nonstick cooking spray, for the parchment
1 1/2 cups riced cauliflower (about 5 1/2 ounces; see Cook's Note)
1 cup shredded Parmesan (about 2 ounces)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
Kosher salt

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.

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

KETTLE CHIPS WITH PARMESAN AND HERBS



Kettle Chips with Parmesan and Herbs image

Provided by Tyler Florence

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

6 large Yukon gold potatoes
Canola oil and olive oil, 75/25 ratio for frying
6 whole cloves garlic
4 sprigs fresh rosemary
1/2 bunch sage
1/2 bunch fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano

Steps:

  • Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
  • Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.
  • Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.

BUTTER-GARLIC OVEN FRIES WITH HERBS



Butter-Garlic Oven Fries with Herbs image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
3 tablespoons vegetable oil
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons grated fresh garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon fresh thyme leaves, chopped

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



Best ever oven chips image

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

1kg large Maris Piper potatoes , peeled
1 tbsp white or malt vinegar
75ml vegetable oil
2 tsp plain flour
2 tsp cornflour or potato flour
½ tsp baking powder
small pinch cayenne

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

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