Sesame Herb Pita Crisps Food

HERBED PITA CHIPS

Steps:

• Place pita breads on an ungreased baking sheet; brush with butter. Combine basil and thyme; sprinkle over pitas. Cut each into eight wedges. Bake at 400° for 8-10 minutes or until crisp.

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.

HUMMUS WITH HERBED PITA CRISPS

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.

TOASTED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

HERB PITA CRISPS

Steps:

• Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.

CRISPY SESAME FETA FINGERS WITH HONEY

Steps:

• Slice feta into four fingers and place in the freezer for 10 minutes to help it hold its shape while you prepare the other ingredients.
• Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
• Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
• Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
• Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen paper.
• Place feta fingers on a serving plate and drizzle with honey. Enjoy straightaway while hot.

SESAME PITA CRISPS

Steps:

• Carefully split your pita pockets and tear each half into three smaller pieces.
• Brush with olive oil and place on a baking sheet.
• Sprinkle with sesame seeds and salt to taste and bake for 8-10 minutes in a preheated oven (200C/400F/Gas Mark 6).

SESAME CUMIN PITA CRISPS

Steps:

• In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture.
• Cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°F oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden.
• Toss the crisps with the additional cumin and salt to taste and let them cool. The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.

SESAME CUMIN PITA CRISPS

Steps:

• In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture. Cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°F. oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden. Toss the crisps with the additional cumin and salt to taste and let them cool. The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.

PITA CRISPS

Steps:

• Preheat broiler.
• Split pitas horizontally into 2 rounds.
• Spread rough edges with margarine.
• Place on cookie sheet.
• In a small bowl, toss together oregano and Parmesan cheese.
• Sprinkle over margarine.
• Cut each bread into wedges.
• Broil about 5" from heating element until crisp, about 2 minutes.
• Watch carefully!
• VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds.
• Serve alone or with dips or pates.

SESAME-HERB PITA CRISPS

Steps:

• Preheat oven to 350º.
• Place the first 6 ingredients(through marjoram) in a food processor; pulse until corasely ground.
• Arrange 4 pita halves, rough sides up, on a baking sheet.
• Brush with 2 tablespoons oil.
• Spread 4 teaspoons pitachio mixture over each pita half.
• Bake at 350º for 16 minutes, or until lightly browned and crisp.
• Repeat with remaining pita halves.
• Cool.
• Break each half into 4 pieces.
• Serve alone or with your favorite dip.