Having recently discovered the superlative quality of homemade hummus as opposed to the store-bought version, I thought why not make my own pita chips too? They are one of the simplest snacks to make and all you need is a bag of pita bread plus olive oil and salt, items that we all have in our pantries.
You can opt to use all the pita breads in the package, or make a smaller batch using just three. The pita chips bake for just 10 minutes and come out of the oven perfectly golden brown.
I tried splitting the pita bread, and not splitting the pita bread. Conclusion – splitting the pita bread is the way to go if you want thin and crispy chips. The pita chips that were not split were a bit tough and didn’t seem to hold their crunchy texture for very long, which brought to mind the time I purchased a bag of Stacy’s Pita Chips at Mana Foods. They were nice and crisp. Later, I saw a giant bag at Costco so I bought it, after all it was a good deal. Once I took a bite of Stacy’s Costco version, I was sorely disappointed. The chips were really hard and not delicately crispy as I had expected them to be. Curious about why there was such a variation of the two bags, I contacted Stacy’s customer service department and was informed that the pita chips sold at Costco (in the giant bag that’s such a deal) are not split, and the ones at the market are. So there you have it!
Brush or dab a little olive oil on the rough side of the pita bread. Sprinkle with flaky sea salt, such as Maldon. I like to sprinkle a bit of dried oregano over the pita bread but it is optional. You could also season the pita chips with pepper, or other dried herbs. Bake until completely crisp.
- 3 pita breads, about 6" diameter each
- extra virgin olive oil
- flaky sea salt, such as Maldon
- dried oregano
- Preheat oven to 375 degrees.
- Cut each pita bread in half, then split each half making 4 pieces per pita bread
- Stack the halves and cut into thirds, making 12 chips per pita (36 wedges total)
- Brush a bit of olive oil over the rough inner side of each piece and sprinkle with salt and oregano.
- Place wedges on foil-lined baking sheet making sure not to overlap.
- Bake for 10 minutes, checking at the 8 minute mark as oven temperatures vary.
- Pita chips should be golden brown and crisp. Let cool completely before storing in an airtight container. Serve with homemade hummus.
