We had a pile of pita rounds hanging around as leftovers from last week's tabbouleh dinner, so I decided to make them into one of my favorite snacks -- pita chips. Seasoned with a little sea salt, black pepper, and dried rosemary, these chips are the perfect accompaniment to a dish of freshly-made hummus.
Baked Pita Chips (printer-friendly version)
makes about 48 chips
6 pita rounds
2 tablespoons olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon dried rosemary
freshly ground black pepper.
1. Preheat the oven to 325 degrees.
2. Stack the pita rounds.
3. Cut the pitas in half. Then cut each half into half again, and repeat once more. (You should end up with 8 wedges per pita round, for a total of 48 wedges.)
4. Place the wedges in a large bowl.
5. Drizzle the olive oil over the wedges and season with salt, rosemary, and black pepper. Toss to combine.
6. Spread the seasoned wedges out over a rimmed baking sheet.
7. Bake in the oven for 25-30 minutes, or until the pita chips are lightly browned and crisp.
8. Remove from the oven and place the chips on a wire rack to cool.
9. Serve with hummus or curried tofu and avocado dip.
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