In honor of Super Bowl Sunday, a snack for the big game...
A few years ago, I haphazardly threw a bag of Stacy's Pita Chips in our cart at Sam's. Little did I know it would change the way DH eats hummus forever.
My hummus recipe (to come) was passed down by my grandmother and regularly appears in our fridge. We used to shovel it up on pita triangles or veggies or spread it on sandwiches. But since that fateful purchase of pita chips, DH leaves hummus in the fridge to mold unless we have pita chips.
Thus, the homemade baked pita chip. This was a great way to use some pita that was a little past its prime as it's going to be toasted anyway. It doesn't matter if it's a little stiff. I used 2 pieces per recipe (that would be 4 pockets per recipe if yours is pre-halved), but you can adjust this recipe easily for whatever pita you have left over.
Sea Salt Pita Chips - perfect for dipping
2 rounds of pita bread
3 T Olive Oil
Sea Salt to taste
DirectionsCut pita into wedges or squares. A pizza cutter or ulu knife work best.
Arrange pieces on baking sheet. Generously apply olive oil. Sprinkle with sea salt
|I'm using an acrylic brush because in a moment of muddled thought, I purchased this. Not a good buy :(|
Bake at 350 degrees for 10-15 minutes. They are finished when crispy.
With an easy adaptation, you can turn pita into a delicious sweet snack. Simply substitute melted butter instead of olive oil and sprinkle with cinnamon and sugar. Be extra generous with the cinnamon :)
|This brought me back to creating cinnamon toast when I was a child. The cinnamon/sugar mix weighed more than the piece of bread when I was finished.|
Incidentally, you can make croutons the same way. Just cut up leftover sandwich bread (pumpernickel is the best!). When you get to the sea salt step, sprinkle with salt, paprika, garlic powder and parsley, plus or minus grated parmesan. I love homemade croutons because it's one less thing to keep stocked, and I can make huge, fresh croutons. Yum!