posted at 12/4/2008 7:20 AM EST
Does anyone have a recipe for making pita chips?
posted at 12/4/2008 11:06 AM EST
putt1, pretty simple buy pita bread and brush with olive oil,cut into wedges, put on sheet pan bake 375 for 10-15 min.
To get fancy infuse oil with whatever you like.
posted at 12/4/2008 11:15 AM EST
Sounds pretty simple - will give it a try this weekend.
posted at 12/5/2008 3:53 AM EST
Hi putt, Johnath is right. It is so simple. I pull my pita bread apart, so I have two rounds. Spray them w/ Pam Olive Oil, cut them into wedges and the bake them. Sometimes I sprinkle them w/ parmesan cheese or garlic powder or maybe chili pepper. Lots better than the store bought chips.
posted at 12/5/2008 9:59 AM EST
I just made a tray but think they were overcooked. I spread each half with olive oil and garlic cut into wedges and baked about 10 minutes. They were a little too brown. Will try again and lower the temp. I am going to a Christmas party Monday and thought they would taste good with hummus.
posted at 12/13/2008 12:08 PM EST
Hi putt - sorry about your burned batch of chips. They really do not need much time in the oven. They need the high temp. in order to get crispy - but try to watch them and give them less time.
Also, as you must know - ovens do vary a lot. Maybe it is time to check the temp. in your oven. Mine was too low - I found it was about 25 degrees lower than expected. I had to keep giving everything more time. Now I just up everything 25 degrees and things are fine, Love hummus - do you make your own? It is pretty easy - if you need a recipe I have one. - Pingo
posted at 12/15/2008 8:38 AM EST
Here's a tip:
whisk your seasonings and olive oil together in a large mixing/salad bowl.
after cutting/tearing up your pits bread, toss the pieces in the bowl.
this way, all of your seasonings get absorbed into the bread, there's no waste, and it's easier than brushing.
Here's what I use: sea salt, fresh ground pepper, paprika, roasted garlic paste, thyme, oregano, parsley, finely shredded (not grated) cheese (try an asiago/parm/romano blend), extra virgin olive oil (about 2 tbsp. per loaf)
posted at 12/16/2008 1:18 PM EST
Your recipe sounds wonderful - will give it another try this weekend. I had actually thought about putting the olive oil and seasonings in a plastic bag with the pita wedges and shaking everything together. Seems like it would be easier and cover each piece completely.