Homemade pita chips are the easiest crisp to make
You can mix things up by using different seasonings, but if plain is your game, sea salt and good olive oil are all you need.
- Six 6-inch pita rounds
- ⅔ cup extra virgin olive oil
- ½ cup dukkah (*see note)
- Za’atar or your favorite spice blend
- Preheat your oven to 350°F.
- Lay the pita rounds on your work surface. Insert the tip of a small paring knife into the side seam of a pita. Once the knife is inserted, it is easy to cut the round in half, giving you two pita circles. Repeat with the remaining pitas.
- Lightly brush each side of the pita circles with oil, then sprinkle one side with the spice blend. Be cautious with the spice blend, as you do not want that flavour to dominate. Cut each circle into six wedges and lay them spice side up on a cookie sheet. Do not stack on top of each other, as you want them crispy on both sides.
- Bake for about 12 to 15 minutes, or until crispy and light golden brown. The chips will keep for 1 week in a sealed container.
Makes 72 chips
Dukkah hails from the Middle East and is a blend of hazelnuts, sesame seeds, cumin, coriander, flaked sea salt and ground black pepper. It is perfect for rubs and spice coatings.