Crispy Pita Chips

April 21, 2011 in Appetizers, The Weekly Menus and Recipes

Crispy pita chips are to paper as soft pita bread is to rock. That is to say, paper beats rock. Or crispy pita chips beat soft pita bread. Or pita chips > pita bread.

But you gotta start somewhere.

That somewhere? Homemade pita bread.

Pita Bread:

3 cups white bread flour

1 1/2 tsp. salt

1 tbs. honey

1 pkg. yeast

1 1/4-1 1/2 cups water, room temperature

2 tbs. olive oil

In a large bowl, combine 1 cup flour with the salt, honey, and yeast; add water. Stir vigorously with a wooden spoon for three minutes, then stir in remaining flour, 1/2 cup at a time. The dough should be a rough ball that will clean the sides of the bowl. If the dough is too moist, add a small amount of additional flour. Turn the dough onto a lightly floured work surface and knead for 10 minutes.

 

Preheat the oven to 450 degrees. Divide the dough into 8 pieces. Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes. Flatten each ball with your hand, then roll with a rolling pin. You want your dough to be round, about 6 inches wide and 3/16″. Place each circle of dough on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake until puffy, about 4-6 minutes.

Now here’s where the pita chips > pita bread comes in.

Drop the oven temperature down to 350, then take those fluffy pieces of pita bread and slice them up into strips. Pile them into a big mixing bowl and drizzle with olive oil, then sprinkle with kosher salt. Toss to combine.

Alternatively, toss the unbaked pita strips with olive oil, salt, cayenne pepper, cumin, coriander, and garlic powder. There is no right or wrong answer here, my friends.

Lay pita strips out on a lightly oiled baking sheet.

Bake for 10-15 minutes, until lightly browned and crisp. Remove from oven, pile into medium bowl, and toss with chopped cilantro.

Enjoy. Eat these pita chips plain; with salsa; with hummus; with black bean dip; with roasted garlic white bean dip; with a chunk of cheese; or with a mixture of Greek yogurt, lemon zest, and herbs. Or you could eat them alongside these wraps, which just so happened to be my method of choice last week. But whatever you do, enjoy!

Crispy Pita Chips

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    1. [...] had a late lunch, potluck-style. Started off with some homemade pita chips and spinach and artichoke [...]

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Crispy Pita Chips

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