Have you ever tried making your individual pita chips? The bottom line is to separate your pita bread into layers so the chips prove delightfully crisp and golden. They’re really irresistible and final within the pantry for as much as two weeks, so that they’re able to seize for a fast snack.
Freshly-baked pita chips style so a lot better than store-bought chips, even whenever 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 methodology 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 very best choices. You must also discover some good choices at well-stocked grocery shops, like Complete Meals Market. Test the elements checklist—minimally processed pita bread ought to have a brief checklist of acquainted elements like flour, water, sugar, yeast and salt.
Purchase pocket-style pita bread if doable, 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 really like the additional nutty taste and fiber supplied by complete wheat pita bread, in order that’s what I utilized in these photographs.
Watch Easy methods to Make Pita Chips
Seasoning Choices
You possibly can’t go improper with a sprinkle of flaky sea salt or kosher salt. So as to add further savory taste, strive a sprinkle of:
Pita Chip Serving Recommendations
Pita chips are the proper automobile for Mediterranean and Center Jap dips. Listed below are just a few 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 prove within the feedback! They’re a lot tastier than store-bought chips.
Do-it-yourself Pita Chips
Make the very best do-it-yourself pita chips with this straightforward recipe! These crispy pita chips are baked, not fried. They’re golden and scrumptious. Recipe yields 6 to eight cups, relying on the dimensions of your pita bread.
- Alter two oven racks to the center and higher third positions. Preheat the oven to 350 levels Fahrenheit. Line two massive, rimmed baking sheets with parchment paper for simple 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 sleek aspect flippantly with oil throughout. Flip it over and brush the tough aspect generously with oil, then sprinkle it flippantly with salt and non-obligatory seasonings. (In case you’re utilizing flaky salt, crush it between your fingers as you sprinkle to interrupt up any significantly massive items.)
- Repeat with the remaining rounds, stacking them on high of one another as you go. Divide the stack into two for ease of reducing. Use a chef’s knife to chop every pita stack into 8 wedges. Unfold the wedges, tough aspect 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 baking. The pan on the highest rack will seemingly end first; you could want to go away the pan on the center rack within the oven for a pair extra minutes to realize the identical degree of browning.
- For optimum crisp and crunch, let the pita cool utterly on the pans earlier than serving. Pita chips could be saved in a sealed bag, with the surplus air squeezed out, at room temperature for as much as 2 weeks.
Diet
The data proven is an estimate supplied by a web based vitamin calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation. See our full vitamin disclosure right here.
