Herb Pita Chips
Fresh pita chips are warm, crispy, and comforting. These baked pita chips recipe takes your plain pita chips to the next level. With layers of flavors, there is no doubt that these pita chips will be a great hit at your next dinner party. You can snack on these while watching a movie, chatting with friends, or even use them in other recipes such as my fattoush salad.
I serve these in my cafe, and there is always a line out the door for these pita chips. Once you try them, you can never go back to store-bought pita chips. These baked chips made out of pita are tasty, addicting, and super easy to make. I have two secret ingredients for these pita chips. The first is the minty garlic dressing, and the second is sprinkled with zaatar and sumac. These spices give the pita chips a burst of sweetness, tangy, and earthy flavors that elevate the sophistication of flavors in the pita chips.
What Cookware is Needed to Make The Dressing?
Before following this recipe for the dressing, make sure you have a blender or a food processor.
A blender or food processor will allow all ingredients to fully emulsify. The blender or smoothie processor will combine the lemon and olive oil to bind them together. By blending the dressing together, you will get a creamy smooth texture that will prevent the oil from separating from the juice. Just make sure to shake the dressing before using it. You will also need a squeeze bottle to spread the sauce onto the crispy chips. If the olive oil solidifies in the fridge, just run under the bottle under warm water and sit at room temperature for a few minutes. Trust me, it is worth the wait!
Minty garlic dressing
Ingredients for the dressing:
- 1 bunch of fresh mint leaves
- 2 tablespoons of dry mint
- 3 garlic cloves, chopped fine
- ¼ cup of fresh lemon juice
- 1 cup of olive oil
- 1 teaspoon salt
- In a blender or a food processor, add the fresh mint, dry mint, garlic, salt
- Mix the lemon juice and olive oil in a measuring cup
- Start the blender or the food processor with the ingredients in step one. Leave the top part open while processing the herbs and the garlic together.
- Slowly start to pour the lemon olive oil mixture from the top until all liquid is gone and a creamy dressing forms.
How to Store Leftover Dressing
If you have leftover dressing, you can store it in the refrigerator for up to two weeks. It’s best to keep the salad dressing in a squeeze bottle to keep it as fresh as possible. The garlic and mint flavor of the dressing is so good on potato or brussel sprout topped with crumbled feta or goat cheese. Try it on different grilled and roasted vegetables to see what else it tastes good with. It also makes an excellent marinade for chicken or dressing for any salad like greek or fattoush salad or any of your favorite salads.
How To Make Pita Chips from Pita Bread
It may seem obvious that pita chips are made from pita bread. But most people do not realize how easy it is to make this yummy recipe from pita bread. For this recipe, you should use a squeeze bottle to drizzle the dressing on the bread. This will work a lot better than using a spoon. Then once the pita bread is evenly coated, bake the pita bread in the oven and rotate the tray every 10 minutes. This will make sure that all side is nice and golden brown. If you have a convection oven, the pita chips will turn out even better. This is because the pita chips will be able to cook from all directions and all sides of this tasty dish will be crispy.
Tips for the Best Baked Pita Chips
- For the chips, I like to bake the pita bread as a whole first and then break it apart after. You can also cut them into triangles first before drizzling them with salad dressing and baking them. Either way, it’s totally up to you.
- Use enough olive oil to make sure the chips get as crispy as possible.
- Let the dish completely cool before adding them to your salad or using them as a dip.
|6 pita bread (separate the bottom and top halves)|
|Mixture of zaatar and sumac (if you don’t have this premade mixture, mix paprika with dry oregano or thyme).|