Have you ever tried making your personal pita chips? The bottom line is to separate your pita bread into layers so the chips end up delightfully crisp and golden. They’re actually irresistible and final within the pantry for as much as two weeks, in order that they’re able to seize for a fast snack.
Freshly-baked pita chips style so a lot better than store-bought chips, even if you’re utilizing store-bought pita bread like I did. These do-it-yourself pita chips are additionally more healthy than store-bought choices as a result of they’re brushed with extra-virgin olive oil, not fried in canola oil.
I streamlined the preparation technique to make these pita chips a fast and straightforward undertaking. They’re prepared after a ten-minute bake within the oven. Take your favourite Mediterranean dip up a notch by serving it with these do-it-yourself pita chips!
Pita Bread Choices
Purchase your pita bread at a Mediterranean grocer for the most effective choices. You also needs to discover some good choices at well-stocked grocery shops, like Entire Meals Market. Examine the elements listing—minimally processed pita bread ought to have a brief listing of acquainted elements like flour, water, sugar, yeast and salt.
Purchase pocket-style pita bread if potential, as a result of it’s simpler to separate the layers. I examined this recipe with Angel Bakeries and Toufayan manufacturers. Toufayan was thinner and simpler to separate, however they each yielded tasty outcomes. I wrote this recipe to accommodate quite a lot of sizes of pita bread.
This recipe works with common or complete wheat pita bread. I like the additional nutty taste and fiber provided by complete wheat pita bread, in order that’s what I utilized in these pictures.
Watch How you can Make Pita Chips
Seasoning Choices
You possibly can’t go unsuitable with a sprinkle of flaky sea salt or kosher salt. So as to add further savory taste, strive a sprinkle of:
Pita Chip Serving Ideas
Pita chips are the right automobile for Mediterranean and Center Jap dips. Listed here are a couple of of my favorites:
Use any leftover pita chips to make Fattoush Salad with Mint Dressing, or retailer them in a sealed bag for as much as two weeks.
Please let me know the way your pita chips end up within the feedback! They’re a lot tastier than store-bought chips.
Do-it-yourself Pita Chips
Make the most effective do-it-yourself pita chips with this easy recipe! These crispy pita chips are baked, not fried. They’re golden and scrumptious. Recipe yields 6 to eight cups, relying on the scale of your pita bread.
- Regulate two oven racks to the center and higher third positions. Preheat the oven to 350 levels Fahrenheit. Line two giant, rimmed baking sheets with parchment paper for straightforward clean-up.
- Utilizing kitchen shears, reduce across the perimeter of every pita and separate every pito into two skinny rounds. (If the pita doesn’t simply separate, gently use a serrated knife to chop between the layers.)
- Working with one spherical at a time, brush the graceful facet frivolously with oil throughout. Flip it over and brush the tough facet generously with oil, then sprinkle it frivolously with salt and elective seasonings. (In the event you’re utilizing flaky salt, crush it between your fingers as you sprinkle to interrupt up any significantly giant items.)
- Repeat with the remaining rounds, stacking them on prime of one another as you go. Divide the stack into two for ease of slicing. Use a chef’s knife to chop every pita stack into 8 wedges. Unfold the wedges, tough facet up, in a single layer throughout the 2 ready baking sheets.
- Bake till the wedges are golden brown and crisp, about 10 to 12 minutes, rotating and switching the sheets midway by means of baking. The pan on the highest rack will seemingly end first; you might want to go away the pan on the center rack within the oven for a pair extra minutes to attain the identical degree of browning.
- For max crisp and crunch, let the pita cool utterly on the pans earlier than serving. Pita chips may be saved in a sealed bag, with the surplus air squeezed out, at room temperature for as much as 2 weeks.
Vitamin
The data proven is an estimate supplied by an internet vitamin calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation. See our full nutrition disclosure here.
