Saturday, September 24, 2011

Pita Chips

Pita Chips
We did a salad bar night again for supper the other day. At the store, picking up a few items, I saw a bag of delicious but rather pricey pita chips that would go splendidly with the roasted pine nut hummus I had in my grocery cart. to the pita chips were bags of pita bread for a mere $1.50. So, I decided to make pita chips at home.

Google churned out a number of options. I looked at the top two, and picked one that had more ratings than the first in the list of choices.

I skipped the chervil (didn't have it) and used garlic powder and salt. For the first batch I peeled the layers of the pita pockets apart, so they were thinner and crunchier. The second batch I left the layers intact, so they were both crunchy and a bit chewy. Both were tasty.


Pita Chips

Prep Time: 10 Minutes
Cook Time: 7 Minutes
Ready In: 17 Minutes
Servings: 24
"These fresh-from-the-oven triangles--pre-brushed with olive oil and herbs--have a warm and crunchy warm snap that you just can't get from a store bought bag."

12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

1 comment:

Spencer said...

I love pita chips, I think I'll try these tonight to go with a lentil stew I made.