A Word From The Cook
“The key to crispy pita chips is low and slow. Toasting too hot will cause your pita chips to burn before they get completely crunchy. Try making these Homemade Pita Chips from Erin Coopey's Kitchen Pantry Cookbook. Serve them with her homemade Hummus too!”
Makes 60 pita chips or 8 to 12 servings
- 5 Pieces of pocket pita bread, white or wheat
- 1/2 Cup olive oil
- Sea salt
- Find more of our Mediterranean Menu Dinner Party recipes you can make and share with your friends!
- Step 1 – Prepare Pita Bread
- Preheat oven to 300F.
- Cut each pita pocket in half, then stack the halves on top of one another. Cut the stack into thirds. You will you have 6 wedges per slice. Then carefully peel each wedge in half, opening what was the pocket. Repeat with the remaining rounds. You will have 60 wedges when you are done.
- Step 2 – Bake & Eat
- Lay the wedges on a large baking sheet. Using a pastry brush or basting brush, brush both sides of each wedge with olive oil. Sprinkle one side of the oil chips with sea salt.
- Place baking sheet in the oven and bake for 25 to 30 minutes until the chips are golden and crisp. Remove from the oven and cool on a rack for 15 minutes.
- Cooled pita chips can be eaten immediately or stored in an airtight container for up to one week. They may soften with time. If so, re-warm them on a baking sheet in a preheated 350F oven for 3 to 5 minutes.
- Step 3 – Variations
- Cheesy Garlic Pita Chips - Combine 1/2 cup grated Parmigiano-Reggiano cheese with 1/2 tsp dried parsley and 1/4 tsp garlic powder in a small mixing bowl. Sprinkle the pita chips with the cheese blend during the last 10 to 15 minutes of baking. Serve with homemade Hummus.
- Cinnamon Sugar Pita Sugar - Omit olive oil and brush pita chips with canola oil or melted butter. Combine 1/4 cup granulated sugar with 1 teaspoon cinnamon and a pinch of nutmeg in a small bowl. Sprinkle wedges with cinnamon sugar and bake as directed. Serve with Greek yogurt drizzled with honey.