Lemon Garlic Pita Chips Recipes

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!

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.

Steps:

• Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

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.

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.