**Have You Ever Made Your Own Pita Chips?**
The secret to creating mouthwatering pita chips lies in peeling your pita bread into layers, guaranteeing they come out wonderfully crispy and golden. These homemade snacks are not just more flavorful than those from the store but also healthier, as they are brushed with extra-virgin olive oil instead of being deep-fried in canola oil. They can be kept in the pantry for up to two weeks, making them a great snack choice.
**Pita Bread Choices**
For optimal results, buy your pita bread from a Mediterranean grocery store or a well-stocked market like Whole Foods Market. Seek out minimally processed pita bread with a short list of recognizable ingredients like flour, water, sugar, yeast, and salt. Pocket-style pita bread is preferred since it’s simpler to layer apart. Brands such as Angel Bakeries and Toufayan are excellent, with Toufayan being thinner and easier to divide. This recipe can be adapted to different sizes of pita bread and works well with both regular and whole wheat varieties.
**Flavoring Suggestions**
Boost the flavor of your pita chips with a dash of flaky sea salt or kosher salt. For even more taste, think about incorporating your favorite herbs and spices.
**Pita Chip Serving Ideas**
Pita chips complement Mediterranean and Middle Eastern dips wonderfully. They can also be included in dishes like Fattoush Salad with Mint Dressing. Keep any leftovers in a sealed bag for up to two weeks.
**Homemade Pita Chips Recipe**
Create the best homemade pita chips with this straightforward recipe! These crispy pita chips are baked rather than fried. They’re golden and scrumptious. Recipe yields 6 to 8 cups, depending on the size of your pita bread.
**Instructions:**
1. Adjust two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Prepare two large, rimmed baking sheets with parchment paper for easy clean-up.
2. Use kitchen shears to cut around the edge of each pita and split each into two thin rounds. If the pita doesn’t separate easily, gently use a serrated knife to slice between the layers.
3. Lightly brush the smooth side of each round with oil, flip it over, and thoroughly brush the rough side with oil. Lightly sprinkle with salt and optional seasonings.
4. Repeat with the remaining rounds, stacking them as you proceed. Divide the stack into two for easier cutting. Use a chef’s knife to cut each stack into 8 wedges. Arrange the wedges, rough side up, in a single layer on the prepared baking sheets.
5. Bake until golden brown and crunchy, about 10 to 12 minutes, rotating and switching the sheets halfway through. The top rack might finish sooner; if necessary, leave the middle rack in the oven for a couple more minutes.
6. Allow the pita to cool completely on the pans for optimum crispness. Store in a sealed bag at room temperature for up to 2 weeks.
Savor your homemade pita chips with your favorite dips and share how they turn out!