Cheesypitachips Recipes

Steps:

• Split each pita pocket in half. Cut each into two triangles; place split side up on a baking sheet coated with cooking spray. , In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese. , Bake at 400° for 12-15 minutes or until golden brown.

Steps:

• Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead.
• When you're ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.
• For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. A ll the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips. For the harissa yogurt dip 200g tub Greek yogurt 1 tbsp harissa (rose harissa is good if you can find it) small handful parsley, chopped For the lemon & garlic dip 150g mayonnaise 1 lemon, zested 2 garlic cloves, crushed ½ tsp cracked black pepper For the Marie Rose dip 200g mayonnaise 60g ketchup 5 drops Worcestershire sauce 5 drops Tabasco ¼ tsp smoked paprika ½ lemon, juiced

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Steps:

• To make the dip, heat the flour, mustard powder and milk in a small saucepan and gently cook, whisking constantly, until smooth. Carry on bubbling and stirring until thickened. Turn off the heat, stir in the cheese until melted, then season to taste. Scrape into a microwave-proof bowl and put some cling film directly on the surface.
• Heat oven to 220C/200C fan/gas 7. Spread the fries on 1-2 big baking trays and cook for 10 mins, then scatter over the Parmesan and garlic salt - use tongs to toss and coat all the chips in the cheese, then carry on baking for 10 mins more until golden and crisp - if the chips aren't crispy enough, increase oven to 240C/220C fan/gas 9 for a few mins.
• Gently reheat the dip in the microwave until warm, stir in the chives and serve with the hot chips.

Steps:

• Heat the oil to 375 degrees Fahrenheit.
• Wash all the potatoes with fresh water and cut them width-ways with a sharp knife so that you have several thin chips.
• When all the chips are cut, deep-fry them for 2-4 minutes until crispy.
• Gently sprinkle some seasoned salt over the chips.
• Put the fried chips on a plate and cover with as much grated cheese as you like; I use enough to completely cover the center of the plate and spread it out from there.
• Set the oven to 'Broil' and set the plate close to the flames.
• When all the cheese is melted, remove the plate and set it on top of a clean plate (this way you don't burn your hands carrying the chips because the plate will be extremely hot).
• Enjoy

Steps:

• Seperate each pita into 2 rounds, making 4 rounds of bread.
• Cut each round into 4 triangles - you will have 16 triangles total.
• Place each triangle inside up on a lightly greased or sprayed baking sheet.
• Combine remaining ingredients except for mozzarella and spread over triangles.
• Sprinkle with mozzarella.
• Bake at 400 degrees for 12 - 15 minutes or until golden brown.
• Watch carefully so they do not burn.

Steps:

• Preheat oven to 350°F
• Lightly brush pita with oil and cut into eighths.
• Arrange the pita chips on a baking sheet sprayed with cooking spray and bake for 5-6 minutes or until lightly browned.
• Top with cheese and garlic powder, return to oven and bake for 2-3 more minutes, until cheese is melted.
• Amount per serving: Calories 149; total fat 2g; saturated fat 0g; cholesterol 5 mg; sodium 208mg; total carbohydrate 20g; dietary fiber 3g; sugars 1g; protein 7g.

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• In a bowl, combine soup, sour cream, taco sauce and chilis.
• In an ungreased 2 quart baking dish, layer half of the chicken, then half of the soup mixture, then half of the cheese and half of tortilla chips.
• Repeat layers.
• Bake, uncovered at 350 degrees for 25-30 minutes or until the cheese is melted and bubbly.

Steps:

• Preheat your oven to 400 degrees.
• Cut each slice of pita into 8 triangles (scissors are the easiest tool here).
• Place the slices on cookie sheets lined with parchment paper. Spray with cooking oil spray. Sprinkle with kosher salt. Flip and repeat.
• Bake for 4 minutes. Flip and bake for 4 more minutes or until crispy.
• Enjoy with your favorite hummus or dip!

Steps:

• Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, whisk together egg whites, garlic powder, parsley, salt, and pepper.
• Evenly distribute egg mixture in a greased mini muffin tin. The more mixture per muffin slot, the thicker the chip.
• Top with shredded cheese.
• Bake for 12-15 minutes, or until until cheese is melted and edges are slightly brown.
• Cool for 10 minutes.
• Remove chips using an offset spatula.
• Enjoy!

Steps:

• Heat the oil to 375 degrees Fahrenheit.
• Wash all the potatoes with fresh water and cut them width-ways with a sharp knife so that you have several thin chips.
• When all the chips are cut, deep-fry them for 2-4 minutes until crispy.
• Gently sprinkle some seasoned salt over the chips.
• Put the fried chips on a plate and cover with as much grated cheese as you like; I use enough to completely cover the center of the plate and spread it out from there.
• Set the oven to 'Broil' and set the plate close to the flames.
• When all the cheese is melted, remove the plate and set it on top of a clean plate (this way you don't burn your hands carrying the chips because the plate will be extremely hot).
• Enjoy! Goes great with chicken tenders or burgers or by itself as a snack.