Baked Pita Chips

Wednesday, August 12, 2009

I would like to thank the caterer, Dee Biller, for giving me the original recipe for these baked pita chips. I have tweaked a bit and find the following recipe works better for me. Lauderdale and I sometimes will eat them by themselves. Very addictive- I have been making these chips for the last week and a half!

Baked Pita Chips

  • 4 plain pita bread (I used a store brought brand and they worked out for me)
  • 1/3 cup melted unsalted butter (I used Challenger but any brand works)
  • (Optional) Freshly grated Parmesan Reggiano cheese
  1. Preheat the oven to 325 degrees.

  2. Tear off aluminum foil to fully line both baking sheets.

  3. Take one pita and cut it in half. (The brand I used had a perforated line in the middle). Cut 1 half and cut it into 4 wedges. Take 1 wedge and tear into 2 pieces along the 'seam' or top of the pita wedges. Repeat this entire process with remaining pita bread.

  4. Melt the butter in a prep bowl or measuring cup in the microwave for 25 seconds on regular temp (not High). If butter is not entirely melted, try microwaving the butter for another 10-20 seconds. *Times will vary depending on your microwave model.*

  5. Place each chip in a single layer onto the cookie sheets.

  6. Once the butter is melted, brush each pita chip with the melted butter.

  7. If you are using the cheese, take the grater and the Parmesan wedge and shred the cheese directly over the pita chips. Use as little or as much as you want. Be sure to cover the chip thoroughly otherwise the chip may become too dark.
  8. Bake for 10 minutes and check to see if the chips are golden and crispy. If they aren't quite right, try 1 or 2 more minutes. *Times vary with oven models as well.
  9. When chips are done, allow them to cool. Store the chips in Ziplock bags at room temperature.

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