Sometimes I just want something simple like pita chips. 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 recipe :
makes a big bowl of pita chips
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.