June 12, 2009
HOMEMADE PITA CHIPS
In the interest of economics, I started making my own pita chips from store-bought pita. I picked up bags whenever they were on sale and threw them in the freezer until needed. That being said, I have a bag of pita chips on my counter right now that somebody ELSE made. There’s no shame in that! But should you be so inclined, try this:
pan: rimmed baking sheet
oven: 350 degrees
store-bought pita bread, cut into wedges
dried oregano, salt, pepper
Drizzle the pita wedges generously with olive oil. Liberally season with oregano, salt, & pepper. Spread into an even layer on your baking sheet and bake 20 minutes, turning once. Now the trick—to get your chips extra-crispy, turn off the oven and leave the chips in for another 15-20 minutes. Store at room temperature in an airtight container or Ziploc bag for up to two weeks.