Toasted Pita Chips
You'll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets' positions after 5 minutes.
Ingredients
-
10 6- to 7-inch round pocket pita breads
-
5 to 6 tablespoons extra-virgin olive oil; more to taste
-
Kosher or sea salt
Directions
1
Position a rack in the center of the oven and heat the oven to 400 degrees F.
2
Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.
3
Serve warm or at room temperature.
4
Make Ahead: The chips can be made up to 2 days ahead and stored in an air-tight container. Re-crisp just before serving in a 250 degrees F oven for about 8 minutes.
Recommended Recipe:
Mediterranean Pita Melts
Feta cheese adds new flavor to the Mediterranean Meatballs used in this quick-and-easy main dish.
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