So yesterday was a bit of a “fail” day in the kitchen because not only did I attempt to revamp a perfectly good salad, but also tried to make my own pita bread to eat with said salad, only to achieve extremely mediocre results for both.
The pitas actually tasted fine, but they weren’t much better than the pitas you can buy from your big chain grocery store. I had a bit of issue with the dough being super wet (I have a sneaking suspicion I did not add the amount of flour in the recipe, though at the time I thought I did), and though I added more flour when I shaped each pita so that I could even handle the dough, the texture of the pitas were not quite right. Also, they didn’t puff uniformly during baking (apologies for the slightly blurry picture, was having technical issues yesterday)
and were unattractively pale in color. What I was hoping for were flavorful pitas that have a bit of heft to them, yet still manage to be light and almost flaky… basically, an equivalent to the pitas I’ve enjoyed from Astoria (a.k.a. Greektown) in New York City (they really knock the socks off any store-bought pita!).
This morning, I decided that when life gives you sad sickly pitas, make toasted pita chips! I cut up my pitas, brushed on some olive oil, sprinkled on salt and other spices or just salt alone, and toasted them in the oven for 12-15 minutes. My pita rejects were magically transformed into crunchy addictive chips and now I’m sitting here wishing I had made some hummus.. or guacamole… or spinach dip.. or creamy artichoke dip… basically another excuse to inhale more of these delicious chips.
Baked Pita Chips
pitas (store-bought or home-made… I tried this recipe yesterday)
olive oil, for brushing onto chips
kosher salt or other spices
- Preheat oven to 400 degrees.
- Cut pitas in half, and then cut each half into 3-4 triangles. Spread pita triangles onto a foil-lined baking sheet.
- Brush each triangle with oil (alternatively you could mix the triangles in a bowl with the oil first, or just drizzle oil over the pitas while on the baking sheet) and then sprinkle with your choice of spices. I did half the sheet with just kosher salt (I love the big salty crunch crystals) and the other half with a combination of kosher salt, paprika, garlic powder, and a bit of allspice. I would have done cumin, but we seem to have completely run out of that spice.
- Bake for 10-15 minutes, until slightly browned and crispy. Remove and let cool before storing them in an airtight container or bag.
- Enjoy with your favorite dip.