Pita Chips Recipe
Homemade pita chips are a great way to use up leftover pita bread. They are also way more satisfying than store-bought. They are crisp, crunchy, and perfectly seasoned. Once chips are at room temperature, store in an airtight container at room temperature for up to 7 days.
Foto: Natasha's KitchenBahan-bahan
- 4 pita breads ((Preferably pocket-style), 6-8” diameter)
- 1/4 cup extra virgin olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
Langkah-langkah
Preheat oven to 400˚F. In a measuring cup, combine extra virgin olive oil and seasonings, stir to combine.
Cut pita bread into triangles. For an 8-inch pita bread, you can use a pizza cutter to slice it into 8-10 wedges or triangles.
Combine pita bread in a large mixing bowl. Drizzle with olive oil mixture and toss with your hands until evenly coated.
Arrange pita chips in a single layer. I fit the whole batch on a large half sheet, but you can also use 2 smaller baking sheets. Bake at 400˚F in a single layer for 8-12 minutes (*depending on thickness of pita bread) flipping halfway. Bake until crisp, golden and firm. If you have 2 baking sheets, rotate them halfway through baking.
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