Oven-Baked Pita Chips

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Pita Chips

As of late, I have been yearning on something crunchy to snack on. In the realm of snacking, it’s universally known that some dips require a sturdier scooping device. I don’t have crackers or anything crunchy to snack on in sight, but I have stale pita.  I grew up on bagel chips but pita chips are my new favorite snack food. Low-fat and crunchy, these pita chips scream for geneorus amounts of hummus, guacamole, eggplant, or roasted chili pepper dip. This baked pita chip recipe is a much healthier alternative to deep-fried pita chips– they have a wonderful crispness that is often lacking in store-bought chips. And they are not nearly as salty nor greasy. They’re incredibly simple to make, and you can customize the seasonings to suit your dip. I like to use  zahatar seasoning, a Middle Eastern spice blend available at most Middle-Eastern markets. Versatile in flavors, you can use any seasoning you like. I thought about sprinkling some cinnamon, ground cloves, ginger, and a bit of brown sugar for a sweeter version.The list of delicious possibilities is endless!Pair these pita chips with Classic Hummus, Classic Baba Ghanoush, your favorite spinach or cheese dip, or as a healthier alternative to fried potato chips. Make them with whole wheat pita for more fiber like I did. I only wish I made more. As yummy as they are, it may be a good thing I didn’t in hindsight because they are very addictive.

For this recipe, you will need:

  1. 4 whole wheat pita bread loaves
  2. Olive oil
  3. Zahatar seasoning
  4. Garlic powder
  5. Paprika
  6. Ground pepper

Instructions 

Preheat oven to 400 degrees F. Brush your baking sheet with olive oil, coating the entire sheet evenly. Brush the top of a pita round evenly with olive oil. Sprinkle pita with zahatar seasoning, garlic powder, paprika, and ground pepper. Cut the pita in half, then in quarters, then in eighths to make eight equal sized triangles. Place pita triangles seasoning-side up in a single layer on the oiled baking sheet. Repeat process for remaining three pita rounds. Bbake for 8-10 minutes, turning the sheet once during baking to ensure even heat distribution. Chips are done when they’re golden brown and crisp. Towards the end of baking keep an eye on the chips, as they will brown quickly and can burn if not watched.

Yields 32 pita chips

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