No one can hoover a bag of pita chips like I can. I love that every bite is a surprise – shatteringly crisp or heartily crunchy. Before I know it, they’re gone. When I am lucky enough to get fresh pita from Damascus Bakery, I make my own, since the fresh pita doesn’t stay fresh for very long. Appreciating that I took the time and effort to make the chips – and knowing how much oil is on them – slows down the urge to eat it all in one sitting.
Pita Chips
-split through the seams of 4 pita bread to create two halves
-combine 1 minced garlic clove, 1/2 cup olive oil, 1/2t sea salt, and 1T mixed minced herbs (thyme, rosemary, zaatar, etc.)
-lightly brush both sides of pitas with olive oil, careful not to saturate too heavily
-broil each side for 2 minutes until golden brown
-when cool, break into chip size pieces
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