Friday, April 10, 2009

Pita chips

I will be making more pita chips today as we seem to have gone through an entire batch in just 3 days. We are lucky enough to live in an area with lots of Middle Eastern shops that carry great packaged pita bread. I try to look for a brand called Kings Pita; they make large Lebanese-style pitas that contain only bran, whole wheat flour, yeast, salt, and water (unlike a lot of store-bought pitas that are filled with additives and preservatives). This time I picked up 2 bags (12 large pocket pitas in all), and froze half of them. They defrost very nicely and this way we avoid the whole mold problem.

Here is what I do (using about 4-5 large pocket pitas):
-cut each pita pocket entirely open to make 2 round flat sheets
-cut each sheet into narrow wedges as if it is a pie and you are a dieter :)
-using a large tupperware or bread bag, shake the pita pieces with plenty of olive oil, sea salt, and any desired herbs/spices (I always use dried rosemary as it tastes great on pita chips)
-spread pieces in a thin layer on cookie sheets and bake at 250 degrees just until slightly brown and crisp (about 10-15 min); stir them around a little during baking
-allow to dry COMPLETELY before storing tightly covered -- you don't want any heat left as they will get soggy!

I like to serve them with an eggplant dip like baba ghanoush, or with hummus or other bean dips. You will be amazed at how thin, crispy, and delicious they are! They make a surprisingly substantial snack and are great for holding hungry husbands at bay while dinner is being prepared. Of course, strictly speaking, these are not a true traditional food as the flour is not properly soaked to render it completely nutritious, but these are a great compromise snack food.


  1. These look delicious! I have been toasting wheat roll-ups so they get nice and crispy-- they make an excellent vehicle for hummus, baba, etc. :) I like the idea of tossing them with herbs though, and toasting them in the oven instead of my toaster.