Best Garlic Pita Chips Recipes

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 & HERB PITA CHIPS

Steps:

• 1. Position oven racks in middle an lower third of oven; preheat oven to 350. Coat 2 large baking sheets with nonstick cooking spray.
• 2. Cut pitas into (8) wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets.
• 3. Brush with oil and sprinkl with Italian seasoning, garlic powder and salt.
• 4. Bake the pita wedges, switching the bakin sheets halfway through, until golden and crispy. (6-10 min. depending on the thickness). Enjoy!

GARLIC FETA DIP WITH PITA CHIPS

Steps:

• DIP.
• In a a food processor add all ingredients and blend till smooth.
• Chill for several hours for flavors to bloom.
• PITA CHIPS.
• Cut each pita into several wedges, about 6 to 8.
• Drizzle with the olive oil and sprinkle with salt.
• Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
• It happens quickly, so don't walk away.
• Enjoy!

GARLIC-SESAME PITA CHIPS

Steps:

• Cut pita breads in half. Split each half in two; cut into strips. Place on ungreased baking sheets. In a small bowl, combine the oils; brush over strips. Sprinkle with sesame seeds and garlic salt., Bake at 400° for 3-5 minutes or until golden brown. Remove to wire racks.

MEDITERRANEAN DIP WITH GARLIC PITA CHIPS

Steps:

• Cut the eggplants, peppers and onion into 1-in. pieces; place in a large bowl. Add the oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. , Bake at 400° for 40 minutes, stirring once. Stir in garlic; bake 5-10 minutes longer or until vegetables are tender. Cool for 10 minutes. Place vegetables and tomato paste in a food processor; cover and process until desired consistency., For pita chips, in a small bowl, combine the oil, cheese, garlic and seasonings. Place pita breads on baking sheets; brush with half of oil mixture. Bake at 350° for 7 minutes. Turn over; brush with remaining mixture. Bake 7-9 minutes longer or until crisp. Cut each pita into six wedges. Serve with dip.

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.

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CHIPS

Steps:

• make dip
• Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
• Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
• make pita crisps and serve
• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.
• Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.
• Sprinkle the dip with chives; place on a platter and surround with the pita crisps.
• do ahead
• The DIP can be made 2 days ahead. Keep refrigerated.
• The PITA CHIPS can be made 1 day ahead. Store airtight at room temperature.

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.

CHIPOTLE ONION DIP WITH GARLIC PITA CHIPS

Steps:

• Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions; sprinkle lightly with sea salt and sauté until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temperature.
• Combine onions, sour cream, crème fraîche*, fromage blanc, and chipotle chile powder in large bowl; mix until well blended. Season to taste with fine sea salt and freshly ground black pepper. Transfer to serving bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
• Serve with Garlic Pita Chips.
• Available at most supermarkets and at specialty foods stores.
• ** Available in the spice section of many supermarkets.

SALT & GARLIC PITA CHIPS

Steps:

• In a small bowl, whisk oil and garlic. Brush over rough side of pita halves; sprinkle with salt. Cut each pita half into six wedges. Place rough side up on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until crisp and golden brown. Cool on wire racks. Store in an airtight container.

HOMEMADE GARLIC PITA CHIPS

Steps:

• Heat oven to 350º F.
• Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge, leaving you with 4 rounds.
• Combine oil and garlic in a bowl.
• Brush each pita round with the oil and garlic mixture.
• Stack the rounds and then cut into 8 wedges.
• Arrange wedges in a single layer on a baking sheet, sprinkle lightly with salt, if desired and bake for 8-10 minutes until chips are golden brown.

LEMON-GARLIC PITA CHIPS

Steps:

• Preheat oven to 400°.
• Cut each pita half into 4 wedges; place on a baking sheet. Drizzle oil evenly over wedges.
• Combine lemon pepper and garlic powder; sprinkle evenly over wedges. Bake at 400° for 5 minutes or until crisp.

KITTENCAL'S GARLIC BAKED PITA CHIPS

Steps:

• Split the pita rounds to make 10 rounds.
• Set oven to 400 degrees F (set oven rack to lowest position).
• In a small bowl stir the oil with the fresh garlic (or garlic powder) brush lightly over both sides of the rounds.
• Sprinkle lightly with salt and pepper if desired.
• Slice each round into 6 wedges (I use a pizza cutter for this) then place on a baking sheet in a single layer.
• Bake for about 6-8 minutes or until lightly browned and crisp (watch closely these brown fast).

ROSEMARY-GARLIC PITA CHIPS

Steps:

• Heat oven to 350ºF.
• Brush 3 Tbsp. oil evenly onto pita breads; sprinkle with 1/4 cup cheese.
• Cut each pita into 8 wedges; place in single layer on rimmed baking sheet.
• Bake 15 to 20 min. or until golden brown. Meanwhile, combine remaining cheese and oil.
• Serve pita wedges with cheese mixture.

GARLIC & HERB PITA CHIPS

Steps:

• Position oven racks in middle and lower third of oven; preheat to 350°F. Coat 2 large baking sheets with nonstick cooking spray.
• Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder and salt.
• Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness).