pita chips

March 15th, 2011

Sometimes I just want something simple. Oh, and easy. Easy is good. So this weekend as I was running around gathering ingredients to make homemade bitters (so much fun!), I decided to whip up a batch of pita chips. They turned out perfectly golden and crisp, with just the right amount of salt and perhaps a pinch of garlic to make things interesting.

Pita chips require little effort. I simply opened a bag of pitas—made fresh at one of our local shops, the smell was amazing—and split them in half or opened the pocket. Basically I had two flat circles, each with a rough side and a smooth side. I then cut pitas into bite-sized wedges. Next I divided the wedges among two pans, tossed them with some olive oil and sprinkled a little salt and garlic powder over them. Into the oven they went, and about 15 minutes later I had crispy pita chips! Well, actually a few turned out a little too crispy, but I know why! Some of the chips burned because I put them on the bottom rack in the oven. Lesson learned: it’s important to keep them on the upper rack. All of them that were housed up there turned out lovely, golden and crisp, I promise.

So yeah, even without a handful of overly bronzed (ok, burnt) chips, I had two heaping bowl of chips, perfect for dipping in hummus or red pepper dip. I used garlic, but think about all the tasty things you could sprinkle over them: cinnamon, curry, onion powder… the sky’s the limit!

pita chips
makes a big bowl of chips

6 pitas
1/2 cup olive oil, divided
2 teaspoons salt, divided
1/2 teaspoon garlic powder divided

Preheat oven to 350°F

Split the pitas in two, so you have two circles for each pita. Cut the pitas into bite-sized wedges.
Divide the pitas into two 9×12 baking pans, spreading the wedges evenly.
Pour 1/4 cup olive oil over each pan, tossing to coat and making sure that all chips are coated.
Sprinkle salt and garlic over each pan and give it one more toss.
Place the pans on the middle rack of the oven. Bake for 5 minutes, stir the chips and bake for 5-8 more minutes, or until the chips are golden and crisp.

Comments: 6 Total

  1. Michelle

    March 15, 2011 at 8:18 am

    Oh simple and delish! I love crunch and hate packaged food – this is a great healthy alternative.

    Bitters! You rock!

  2. foodies at home

    March 15, 2011 at 9:44 pm

    I like that you could really add any spices you want! I bet some fresh rosemary would be a nice little kick or oohhh some cayenne pepper!

  3. Molly

    March 16, 2011 at 9:11 am

    This sounds wonderful and delicious in its simplicity. Can’t wait to give it a go.

  4. DailyChef

    March 17, 2011 at 10:17 pm

    Sounds delicious and healthy. Bravo!

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    December 12, 2011 at 11:47 am
  6. Sydney

    April 21, 2014 at 3:04 pm

    Hi Michelle, Thank you for the great recipe! I’m vegan and gtueln free (most of the time), so I had to modify / substitute some. Even so, the end result was awesome!I subbed the egg with Ener-G egg replacer for 1 egg. Didn’t have any coconut flour, so I used gtueln free all purpose. Took about 4 TBS before it got to be thick. Didn’t have almond flour, though I did have almond meal. Used the same amount as the almond flour. Used olive oil and everything else was the same. Baked them for about 20 min on a parchment lined sheet. After cooling in the pan for a couple of min., I put them on a baking rack to cool. Then cut them in half and slowly opened them up with a nice serrated knife. I put in some veganaise, baby spinach, baby bella shrooms, a dash of garlic powder and salt and yummmmy! Can’t wait to try it your way! Thanks again for very easy to make recipe! Much rather use a whisk than a Ninja.

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