Do you buy certain foods even though you don’t like them very much? That’s the sort of relationship I have with store bought pita bread. Supermarket pita pales in comparison to its restaurant and freshly baked counterparts. It’s often stale, dry, and cardboard-y. Still, I buy it anyway because I rarely bake bread and I don’t have a Lebanese grandmother. Store bought pita is good for one thing, though – pita chips. They’re crispy and addictive. Adding a little bit of salt and pepper to them is a must, but from there the spice combinations are endless. They’re a cinch to make, too.
Pita chips
Print this recipe4 pita breads
2-3 tablespoons of extra virgin olive oil
salt & freshly ground black pepper, to taste
a few pinches other spices (optional)Preheat oven to 325F.
Meanwhile, cut each pita into 8 to 12 triangles. Place the triangles on a cookie sheet.
Pour 2 tablespoons of oil into a small bowl. Dip a pastry brush into the bowl and brush each triangle lightly with oil. Add another tablespoon of oil to the bowl, if needed. Add a few pinches of salt over the triangles and add freshly ground black pepper.
Transfer the cookie sheet to an oven and bake for 15-20 minutes, or until lightly browned and crispy.
Serve with hummus or your favorite dip. And go ahead, eat them all a couple of days. Your secret is safe with me.
Makes 32-48 chips
Try the recipe index for more ideas.
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Tags: bread, side dish, snack, vegan, vegetarian
