Savory Pita Strips Recipes

Steps:

• Preheat the oven to 425°F.
• Stack the pitas and, using a sharp or serrated knife, slice them in half through the middle, then slice the halves into 1/2-inch-thick strips crosswise. In a large bowl, whisk together 1/4 cup olive oil and the za'atar and add salt and black pepper to taste. Add the pita strips and toss to coat. Arrange them on a rimmed baking sheet and set aside.
• Place the tomatoes, onion wedges, garlic, and jalapeño on a large rimmed baking sheet, toss with the remaining 2 tablespoons olive oil, and season generously with salt and black pepper. Roast until the garlic cloves are softened and golden but not burned and some of the tomatoes have burst, 15 to 20 minutes. During the last 6 to 7 minutes of roasting the tomatoes, add the baking sheet with the pita strips to the oven and toast, stirring once midway. Remove both from the oven and cool slightly.
• Place the cooled tomato mixture in a blender and add the lemon juice. Blend until smooth and season with salt and black pepper to taste. Place the sauce in a 10-inch skillet and warm over medium heat until bubbling, 2 to 3 minutes. Drop in the pita strips and shake the skillet. Warm the mixture for 3 to 4 minutes.
• While the mixture is warming, cook the eggs sunny-side-up in a separate pan. Add the eggs to the skillet with the tomato sauce and pita and top with the feta and dabs of labaneh. Garnish with the cilantro and jalapeño rounds.

Steps:

• Preheat the oven to 400 degrees F.
• For the sweet pita chips: Brush both sides of the pita halves with the melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the rough or interior side of the pita halves with the sugar mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, 8 to 9 minutes.
• For the savory pita chips: Brush both sides of the pita halves with the olive oil. In a small bowl, combine the paprika, garlic powder and salt. Sprinkle the rough or interior side of the pita halves with the paprika mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, about 10 minutes.

Steps:

• Preheat oven to 400°F.
• Mix the garlic granules, onion powder, oregano, paprika, salt, and pepper in a small container.
• One at a time, brush the pita breads with olive oil, cut into 8 wedges (same pattern as cutting a pie or a pizza). Kitchen shears makes this step easy.
• Arrange the pita wedges in a single layer on a baking sheet, and sprinkle with the seasoning mix.
• Bake in a 400F oven for 7 to10 minutes.

Steps:

• In a small bowl, combine the Parmesan cheese, Italian seasoning, garlic powder and rosemary; set aside. Cut pita breads into 1-in. strips; split in half. Spritz crust side with butter-flavored nonstick cooking spray; place crust side up on a broiler pan coated with nonstick cooking spray.
• Broil 3-4 in. from the heat for 1 minute. Turn; brush with butter and sprinkle with Parmesan mixture. Broil 1-2 minutes longer or until golden brown and crisp.