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

1
Split the pitas in two, so you have two circles for each pita. Cut the pitas into bite-sized wedges.
2
Divide the pitas into two 9×12 baking pans, spreading the wedges evenly.
3
Pour 1/4 cup olive oil over each pan, tossing to coat and making sure that all chips are coated.
4
Sprinkle salt and garlic over each pan and give it one more toss.
5
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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