Homemade Pita Chips

Being a busy (and oh so poor) graduate student, I don't necessarily have time to use up all of the fresh items I buy at the store weekly. Namely, I can never finish an entire pack of pita bread before it expires. Now, my husband suggests that I just eat regular bread, the kind of stuff he eats. I have my limits, people. Yes, I am thrifty, but I have to enjoy lunch. It's my one break during work where I should be able to enter pita heaven...not processed wheat bread hell.

So, I use the slightly stale (neeeever moldy) pita bread to make pita chips to dip into my hummus. This is a painfully easy recipe, so I expect everyone to try it!

Homemade Pita Chips

Reagents:


Pita bread pockets
Olive oil
Italian seasoning spices (parsley, oregano, thyme...whatever)
Garlic powder, or 1 clove fresh garlic, minced
Chili powder (if you want a kick)
Ground pepper
Sea Salt

***Notice there are no measurement values listed. I never really know how many pitas I will have left over at the end of the week, so I normally play it by ear. If you would like a definitive amount, I would suggest for 6 pita pockets about 1/4-1/3 cup olive oil, and about 1/2 tsp. for all of the spices.

Method:

1. Preheat oven to 400.

2. Stir the spices (except for the sea salt) into the olive oil and let them mellow for a few minutes.

3. Cut pita bread into 8 triangles, and place onto a parchment lined cookie sheet.

4. Brush each triangle with oil and spices with a pastry brush.

5. Sprinkle sea salt on top, and bake for about 7 minutes. Pay attention! Ovens vary, so be sure to keep an eye on them so they do not burn.

Enjoy with hummus, with any other favorite dip, or just plain!