Ingredients
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4 Pita
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3 tablespoons Olive Oil
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1 teaspoon Kosher Salt
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1 teaspoon ground Black Pepper
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1 tablespoon fresh Parsley
Directions
Select a thinner variety of commercial pita bread to make these crispy, delicious chips. They’re best still warm from the oven and served with many of the dips in this book.
Steps
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1
Done
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Preheat oven to 425° F (220° C). Cut each pita in half. Then cut each half into 4 triangles, for a total of 8 wedges per pocket. Place on a baking sheet, toss thoroughly to coat with the remaining ingredients, and arrange in a single layer. Roast for 8–10 minutes, just until they’ve started to brown. |
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2
Done
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Turn the chips over with a spatula and bake for another 5 minutes, until very golden brown and crisp. Drain on paper towels and serve while still warm. The chips can be made ahead, fully cooled, and stored in a sealed container for up to 2 days. Re-crisp in a 425° F (220° C) oven, if desired. |
