If you haven’t settled down on the lounge with a big bowl of fresh-out-of-the-oven baked pita chips, you haven’t lived. These are impossible to stop snacking on. Impossible.
You might want to make a big serve of these to go with some tasty hummus, dips and crudités. Or, simply shovel them into your mouth with no regard for anything but the tasty, salty crunch. The choice is yours.
Baked Pita Chips
To make baked pita chips a recipe is not really required. It’s one of those no-recipe recipes. The kind where you season to suit your mood. Stick with this classic flavour of salt, garlic and onion. Or, be adventurous and season with dukkah, chilli or cayenne pepper, za’atar or rosemary. The pita chip is the vessel awaiting to be seasoned!
Bake on an unlined baking tray for a crisp result. You could brush each piece of pita with the seasoned oil but that seems like a lot of extra hard work. I prefer to mix the olive oil and seasoning in a bowl, add the pita pieces and stir to coat. Coated the pita lightly with oil and seasonings.
For the nice, thin and crispy pita chip use pita pockets. Using scissors cut the pita into triangles and then split in half. Easy. Or, tear for a rustic shape.
Baked Pita Chips
Equipment
- Baking Tray
Ingredients
- 2 – 3 Pita Pockets
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 pinch Salt
Instructions
- Preheat oven to 220°C.
- Cut each Pita Pocket into triangles, then split each triangle (if using pockets).
- Combine oil and seasonings in a large bowl.
- Add pita triangles to bowl and stir to coat.
- Arrange pitas in a single layer on an unlined baking tray. Bake until golden (2 – 5 minutes).
Notes
Did you make this recipe?
Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide