Toasted Pita Chips plus Great dips
I promised in my last post to tell you how to make those fresh homemade pitas into toasted pita chips and here it is. First I have to say that, besides warm and fresh, this will be the best way to consume your homemade pitas. For some reason, homemade or not, pitas turn stale and dry quickly. When this happens, or even before it happens, go ahead and plan on making them into chips and make a great (and possibly) healthy dip to go along with them, such as red-pepper hummus, spinach dip, or pesto.
Toasted Pita Chips
This is so simple, but unfortunately you can’t make a mountain of them at once unless you have a double oven and several cookie sheets.
Heat your oven to 300 degrees.
Cut the pitas (unsplit) into eight triangles each.
Place them in a single layer on your cookie sheet.
Spray with olive oil cooking spray. You can also brush with butter or olive oil, but the spray is easier, healthier, and does the trick.
Next, sprinkle with salt and garlic powder.
Now place them in the oven and turn the oven off. Yes, off.
About 2 hours later, remove from oven and eat. If the pitas were thick, check to make sure they are completely crispy with no soft spots. If there are soft spots, you may have to turn the oven on again and repeat for an hour.
These pita chips can be stored at room temperature just like potato chips.
NOW FOR THE DIPS. I’ve posted some of these before, so I’m listing the links below:
GOOD EATING, FOLKS!
February 20th, 2008