While I tend to focus my cooking efforts on sweets, I do certainly appreciate the salty spectrum of the snacking kingdom as well. In attempts to please both my own and my sister’s tastes, I chose fairly basic but widely agreeable materials to experiment with. Pitas, garlic, salt – What’s not to love?
Feeling relatively confident in the munchablility of my chips, I whipped up a fairly large batch Saturday afternoon and carefully packed them away into a large Tupperware container. The very next morning, when I went riffling through the kitchen cabinets in search of a decent breakfast cereal, I discovered my container of chips… Nearly half empty! Was there a black hole in this used plastic Chinese food receptacle?!
Still befuddled, I looked over to the nearby counter to discover the following note: “Hannah – Your crackers are the best. EVER. Massive Success.” I was so thrilled to learn that I had somehow fed my picky sibling, I’m not exaggerating in the least! And there were also numerous underlines to emphasize the “ever” part.
The technique is so brainless, I could make chips in my sleep. Or perhaps like my sister, just eat a whole gallon of them. I don’t know if I’ll ever be able to buy commercial snack foods again knowing I have such a fool-proof recipe in my arsenal!
Garlic Pita Chips
Fool-proof, crunchy,pita chips are mere minutes away! This simple formula is a great way to use up leftover flatbread before it goes stale.
Ingredients
- 6 Medium Pitas
- 3 Tablespoon Olive Oil
- 6 – 8 Cloves Garlic, Finely Minced
- 1 Teaspoon Dried Thyme
- 1/4 - 3/4 Teaspoon Salt
Instructions
- Preheat your oven to 375 degrees. Begin by slicing your pita pockets along the circumference, so that you have 2 slices of bread. Cut these circles into 8 even wedges across the center like a pizza. It’s not vital to have them all the exact same size, but it’s best to get them fairly close so that none burn when you cook them.
- Toss the pita wedges into a large bowl with the oil, garlic, thyme, and salt and toss until your pitas are nicely coated. You could of course increase or reduce any of the seasonings, or change them up altogether. Rosemary is a common accompaniment to garlic, I’m just not a huge fan so I decided to try something different. Get crazy, play around with stuff and make it your own!
- Spread all of the pieces onto one layer on a baking sheet. Toss them into the oven for 5 – 8 minutes, but don’t walk away until they’re completely done toasting and safely out of the heat. It takes only an extra minute to turn your lovely snacks into smoldering piles of ash. It took me 7 minutes to get them perfectly crisped, but everyone’s oven is different.
- Allow your chips to cool, and store in an airtight container. Munch away! (I highly suggest dipping them in garlic hummus – So good! Just make sure you don’t go on a date afterwards, or have them eat some too! Garlic is the stuff of love anyways.)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 231Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3985mgCarbohydrates: 35gFiber: 1gSugar: 1gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Those are the best looking pita chips I’ve ever seen! I’m definitely adding this to my list of recipes to make soon. Mmm, pita chips.
Yes, those pita chips look great and I want to fix some for the Super Bowl tomorrow! The pitas you used look thicker and less crumbly than what I have seen. What brand of pitas did you use in this recipe?
This is the best looking recipe I’ve found to go with my sun-dried tomato hummus I’m about to whip up. I usually use vegetables to dip or even use it as a type of salad dressing but I wanted something a little more “sinful” tonight. :) Thank you. I knew pita chips couldn’t be hard but I needed a starting point of reference. I can go wild from here. Thank you :)
These are fantastic. I’m about to make these for the second time. The first time I didn’t not even come close to making enough. My family devoured these. Thanks for the recipe!
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