Tuesday, August 4
Right now I am in New Hampshire at my in-laws’ home. My mother-in-law Pat, the source of many of my most favorite recipes, is the queen of not wasting food. If the food isn’t rotten or moldy, she will find a way to use it!
We bought a bunch of pitas down on Cape Cod last week that we never used, so she packed them up and brought the pita bread back to New Hampshire. The pitas just kept getting staler and staler. Pat couldn’t bear to throw them out, so she decided to try making homemade pita chips, served alongside a scrumptious caprese salad.
Why have I never made homemade pita chips before? They were so easy to make and so crazy delicious I couldn’t believe it. They get all crispy but still have some softer spots that make them so much better than anything you can buy at the store. And, seriously, the “recipe” is beyond simple – anyone can make these!
I think I may have found my new addiction. And maybe yours, too. You’re welcome.Homemade Pita ChipsPrep timeCook timeTotal timeAuthor: Jane MaynardIngredients
- Pita bread
- Olive oil
- Sea salt
- Preheat oven to 425º F.
- Cut the pita into triangle-shaped, chip-sized pieces. Place in a large bowl.
- Drizzle pita pieces with olive oil, enough to coat each piece lightly. Sprinkle evenly with sea salt, then toss everything together with your hands to coat evenly and well.
- Spread pita pieces onto a large baking sheet.
- Bake until golden brown, about 5-10 minutes, depending on the thickness of the pita and your oven. You want them crispy, but it's good to not overook them so you still get a few softer spots.