Did you come from Pinterest looking for my Roux? For some reason pinterest is misdirecting. My apologies! Click this link for Roux and you’ll be promptly whisked to the right page. If you are looking for Pita Chips, scroll down…
I don’t know if a recipe is needed for a simple baked Pita chip – but there are a couple of things to know, besides that they are more delicious than one might think, especially with a few herbs or a spice mix added. And much cheaper to bake off from pita bread than to buy. Even when the pita bread is expensive.
Pita chips are also a great way to use up stale or left over Pita Bread. I’ve used Pita that are weeks old in chips. I’m a bit embarrassed now, because I try to keep my food well-organized. Call it a “save” because that sounds more positive. I always divide the two layers because it makes the Pita chips seem as if they go twice as far.
Our favorite dip for Pita? White Bean Dip with Olive OIl and Herbs.
Pita Chips, herbed or not
Use any Pita you’d like, white, whole or multigrain.
Split each pita into two layers. Stack several together at a time and cut each stack in half and then into three to four wedges. (A good sharp heavy pizza cutter works well, or a knife.)
Arrange the pita wedges on a large baking sheet or two, depending on how many you wish to make. There are two options:
- Spray the Pita fairly heavily with a cooking spray, preferably Olive oil. Sprinkle with salt and/or herbs or herb mix of your choice. Turn over and repeat.
- Drizzle two to four tablespoons Olive oil (depending on how many you are making) over the Pita, toss and spread out, then sprinkle with the salt and/or herbs or herb mix.
Bake for 8 to 12 minutes, or until toasted and golden in color. Watch closely at end, may wish to turn over.
Put your own Spin on It:
There are so many options for flavorings, let your imagination run wild or try to correlate culturally with the meal you’re putting on the table.
- The above with a single herb: oregano, rosemary, etc. is wonderful
- Sprinkle with a little Parmesan, Asiago or other dry, grated cheese
- A little salt and any spice rub or mix, herbal or otherwise pretty much works. I particularly like Michael Chiarello’s Fennel Spice Rub, and we always like a little Cajun or Creole.