Pita chips are one of my weaknesses. Crunchy, salty, perfect slathered in hummus. Mmmm.
I buy them once in a while, but I prefer to make them—and season them—myself.
A few weeks ago, I bought two packages of whole-wheat pita bread and made four batches of chips, each a different flavor. This weekend, you can do the same!
Here’s the recipe (which I hesitate to call a recipe, as I believe it’s more of a method):
8 “loaves” whole-wheat pita bread
1/2 cup + 2 tablespoons olive oil
Herbs and spices of choice
Preheat oven to 375 degrees.
Cut pita loaves into squares or triangles. Separate any pieces with a “seam.” Lay pieces on greased baking sheet; do not overlap them.
Using pastry brush, lightly brush each piece with olive oil. Season generously with salt, pepper and any other spices or herbs of your choice.
Bake for 12-15 minutes, or until chips are crispy and slightly browned. Let cool and store in plastic storage bags.
I made four kinds: salted; cheesy, sprinkled with a bit of salt and nutritional yeast; smoky, sprinkled with salt, pepper and Penzey’s Arizona Dreaming spice; and Italian, sprinkled with salt, pepper, oregano and basil.
So easy, so customizable, so yummy.
What’s your favorite salty snack? I like pretzels and kettle chips.