Pita Chips

This was written over the summer and then my computer went KA-BLEWY! There will be a few of these, so please be patient!

Ready to eat

I made hummus. Really simple process, and so much better than store bought. But what would homemade hummus be without homemade pita chips? A tragedy I tell you!

So much better tasting and better for you than what you get in a bag in the supermarket. In the time it takes you to open the bag (almost), you can have fresh, crispy pita chips!

I should note, I come from a long line of women who can NEVER put bread of any kind in the oven to crisp or toast without burning it at least twice, so I watched this very carefully, and managed to only have to do it once … even in an electric stove.

  • 3 pita rounds
  • 1 1/2 T olive oil
  • 1 t za’atar
  • 2 t sea salt (I used kosher)
  • 1/2 t freshly ground black pepper

NOTE: If you can’t find za’atar at your local grocer, you can buy it on Amazon. You can also leave it out and use garlic powder, or any other herb or seasoning, if you prefer.

Preheat the oven to 350°. Lightly oil two large baking sheets.

Panorama

Separate the top of each pita from the bottom, so that each is divided into 2 halves. Cut each half into six triangles. First cut in half, then each half into thirds.

Transfer the triangles into a large mixing bowl and sprinkle with the olive oil, za’atar, salt and pepper. Toss well, but gently, so that each pita triangle is well coated.

Lay the pita triangles on the baking sheets in single layers. Bake for 10 to 12 minutes or until golden brown.

Toasted

NOTE: WATCH! Check after 8 minutes. You don’t want to become a member of the I-burned-the-darn-bread club, do you?

Let the pita chips cool on the baking sheets to room temperature. Use immediately or store in a sealed plastic bag or large lidded container for up to one week.

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