Sesame Pita Crisps Food

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.

SESAME PITA CHIPS

Steps:

• Spray a baking sheet with vegetable oil. Set aside. Separate the pita pockets into halves. Cut each half into 8 sections. Set aside.
• Combine egg whites and sesame oil in a glass or ceramic bowl. Brush the egg-white mixture on both sides of the pita. Sprinkle both sides with sesame seeds. Place on the baking sheet and bake until crisp, about 10 minutes. Store in a cookie tin.

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-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.

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.