Hey there! Today, I’m going to share with you how to make some delicious homemade pita chips. These crunchy snacks are perfect for dipping into hummus, salsa, or your favorite dip. Plus, they’re super easy to make! All you need are some pita bread, olive oil, and seasonings of your choice. So let’s roll up our sleeves and get started on making these tasty treats!
Perfect Pits Chips Recipe
Crispy, golden pita chips baked to perfection with a sprinkle of sea salt. This easy recipe transforms simple pita bread into irresistibly crunchy snacks, perfect for dipping or munching on their own.
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Knife
- 1 Brush
Ingredients
- 4 pita bread rounds
- 2 tbsp olive oil
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp dried herbs
Instructions
- Preheat your oven to 375°F (190°C).
- Lay the pita bread rounds flat on a cutting board and cut each round into 8 equal-sized wedges.
- Place the pita wedges in a single layer on a baking sheet lined with parchment paper or aluminum foil. Brush each wedge lightly with olive oil on both sides.
- If desired, sprinkle the pita wedges with salt, pepper, garlic powder, or dried herbs like oregano, thyme, or rosemary.
- Bake the pita chips for 10-12 minutes, or until they are golden brown and crispy. Keep an eye on them towards the end of the baking time to prevent burning.
- Remove the pita chips from the oven and let them cool for a few minutes on the baking sheet.
- Transfer the cooled pita chips to a serving bowl or plate and enjoy them with your favorite dip or as a standalone snack!
Notes
- Feel free to customize your pita chips with your favorite seasonings!
- Experiment with different herbs and spices to create unique flavor combinations.
- Additionally, keep an eye on the baking time as oven temperatures may vary slightly.
- The pita chips are done when they are golden brown and crispy, but be careful not to overcook them as they can quickly burn.
are pita chips healthy snacks?
Yes they are and here’s why!
- Portion Size: Like any snack, portion control is important. Eating pita chips in moderation can be part of a balanced diet. Overconsumption can lead to excessive calorie intake.
- Nutritional Value: Pita chips can provide some nutritional benefits, such as carbohydrates for energy and small amounts of protein. However, they can also be high in sodium and calories, especially if they’re heavily seasoned or dipped in high-calorie sauces.
- Dipping Options: Pairing pita chips with healthier dips like hummus, tzatziki, or salsa can add nutrients and make the snack more balanced.
- Homemade vs. Store-bought: Making pita chips at home allows you to control the ingredients and cooking methods, making them potentially healthier than many store-bought varieties that may contain additives, preservatives, and unhealthy fats.
how to store pita chips?
- Cool Completely: Allow the pita chips to cool completely after baking or purchasing before storing them. This prevents condensation from forming inside the storage container, which can make the chips soggy.
- Choose an Airtight Container: Transfer the cooled pita chips to an airtight container or resealable plastic bag. Make sure the container is large enough to accommodate the chips without crushing them.
- Layering: If you need to stack the pita chips in the container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.
- Store in a Cool, Dry Place: Keep the container of pita chips in a cool, dry place, such as a pantry or cupboard. Avoid storing them near heat sources or in direct sunlight, as this can cause the chips to become stale or lose their crispiness.
- Avoid Moisture: Moisture is the enemy of crispiness, so make sure the storage container is completely dry before adding the pita chips. Additionally, avoid storing the chips in the refrigerator, as the humidity can make them soft.
- Consume Promptly: While properly stored pita chips can stay fresh for several days to a week, they are best enjoyed within a few days for optimal taste and texture.
