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| Pita Chips |
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| Toasting the pita gives them a crispy texture, more flavor and the option to season them as desired.
Ingredients 16 four inch pita 2/3 cup olive oil or melted unsalted butter salt, to taste freshly ground black pepper, to taste other optional flavorings: ground cumin paprika cayenne powdered or fresh minced garlic powdered or fresh minced onion Method Heat oven to 400°. Line half-sheet pans with parchment paper. Using a pizza wheel or a large chef’s knife, score the pita into rectangles, first by running the blade down the center of the pita, then on either side, equidistant from the center. Conversely, you can cut completely through the pita for neater, more uniform chips. Brush one side of each round lightly with some oil. Season lightly as desired. Bake in the lower third of oven, 6 to 10 minutes, or until golden. Remove to a cooling rack until cool enough to handle. For rustic chips, use the score to help break the pita into shards. |