These crunchy pita chips are absolutely loaded with flavor and perfect for dipping and snacking. And they’re super easy to make too!
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https://silkroadrecipes.com/homemade-pita-chips/
Ingredients
3 pita bread with pockets
1/4 cup olive oil
Sea salt
1 tbsp Za’atar
Instructions
Preheat oven to 425°F. Line a large sheet pan with a silpat (silicon) mat or parchment.
Split open up the pita and separate both halves and then cut each half into 8 triangles for a total of 16 pita chips. If you prefer a thicker pita chip, don’t separate, just cut into 8 triangles. Arrange the pita triangles on the prepared sheet pan.
Brush or drizzle each triangle on both sides with olive oil and sprinkle with sea salt and seasoning of choice (See Note 1). I used za’atar in the images.
Bake anywhere from 4 to 6 minutes for light golden and crispy. I do not find the need to turn them over.
Serve with hummus or dip of choice.
Notes
1. After brushing each pita with oil before baking, the seasoning you put on is up to you. From sea salt, to dukkah, za’atar to Lebanese Spice Blend, Persian Advieh and Arabic Baharat. I have recipes for all of these on the site, so make them your own!
2. Hummus, Whipped Feta Dip, Mutabal (Charred Eggplant Dip), Pistachio Feta Dip, Baba Ganoush, Moroccan Eggplant Dip (Zaalouk), Muhammara (Red Pepper Walnut Dip), Melitzanosalata, Skordalia (Greek Potato and Garlic Dip), Tzatizki or Tirokafteri (Spicy Feta Spread).
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