Homemade Pita Chips Recipe
I was about to toss out a package of whole wheat pita bread that had gone a little stale.
As much as I hate to toss out food, sometimes it happens.
But then I remembered reading about making homemade pita chips out of pita bread. The thought came to me just in time: The pita bread barely escaped alive!
These chips turned out incredibly crisp and delicious, and are something I’m sure I will make again in the future.
They go great with hummus. They’re also sturdy enough to hold toppings, like this mixture of tomatoes, cucumbers, Kalamata olives, Feta cheese, and Greek dressing:
I seasoned mine only with sea salt, but you could definitely use your favorite spice blend here.
The same idea – seasoning, cutting into individual pieces, and baking – can be applied to corn tortillas (to make homemade tortilla chips), bagels (to make bagel chips), and even bread (to make homemade croutons).
Use these homemade pita chips to dish up:
- Pimento-green olive cheese spread
- Lentil dip with fried lentils
- Sun-dried tomato and chickpea dip
- Chipotle hummus
This is a great way to avoid tossing food out when it’s been sitting on your counter for awhile. In the long run, you can save a lot of money by repurposing your food.
- 4 large pita bread rounds
- 3 tablespoons olive oil
- Fine grain sea salt
- Preheat oven to 350F. Separate the two layers of each pita so you have two thin rounds. Brush each round with olive oil and sprinkle with sea salt. Cut each round into eight individual triangles. Each whole pita will make 16 individual pita chips.
- Bake for 10 to 12 minutes, flipping half way through, until pita chips are lightly toasted.