These chips are great with Homemade Onion Dip ( Click here for recipe ) or any favorite salsa, hummus, or dip. You can also make great Tortilla chips using the same method.
What you'll need
Ingredients
4 pita breads (8-inch), cut into wedges
2 tablespoons olive oil
1teaspoon sea salt
½ teaspoon freshly ground pepper
The method
Directions
01
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
02
In a large bowl, carefully toss the pita triangles in olive oil, salt and pepper. Spread the pita chips smooth-side down, over 2 rimmed baking sheets.
03
Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, 6-8 minutes longer. Remove the baking sheets from the oven and cool the chips before serving. (The chips can be held in an airtight container for up to 3 days. If necessary, briefly re-crisp in a 300-degree oven for a few minutes before serving.)
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Fast and Easy Homemade Pita Chips
Prep
Cook
Yield
These chips are great with Homemade Onion Dip ( Click here for recipe ) or any favorite salsa, hummus, or dip. You can also make great Tortilla chips using the same method.
Ingredients
4 pita breads (8-inch), cut into wedges
2 tablespoons olive oil
1teaspoon sea salt
½ teaspoon freshly ground pepper
Cook Like James · The method
Directions
1
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
2
In a large bowl, carefully toss the pita triangles in olive oil, salt and pepper. Spread the pita chips smooth-side down, over 2 rimmed baking sheets.
3
Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, 6-8 minutes longer. Remove the baking sheets from the oven and cool the chips before serving. (The chips can be held in an airtight container for up to 3 days. If necessary, briefly re-crisp in a 300-degree oven for a few minutes before serving.)
Cook Like James
Fast and Easy Homemade Pita Chips
Prep
Cook
Yield
These chips are great with Homemade Onion Dip ( Click here for recipe ) or any favorite salsa, hummus, or dip. You can also make great Tortilla chips using the same method.
Ingredients
4 pita breads (8-inch), cut into wedges
2 tablespoons olive oil
1teaspoon sea salt
½ teaspoon freshly ground pepper
Directions
1
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
2
In a large bowl, carefully toss the pita triangles in olive oil, salt and pepper. Spread the pita chips smooth-side down, over 2 rimmed baking sheets.
3
Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, 6-8 minutes longer. Remove the baking sheets from the oven and cool the chips before serving. (The chips can be held in an airtight container for up to 3 days. If necessary, briefly re-crisp in a 300-degree oven for a few minutes before serving.)
