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Homemade Herb Pita Chips: Warm, crispy, and irresistibly delicious, these homemade pita chips are dressed with a minty garlic dressing and topped with a zaatar and sumac mixture for an explosion of flavors.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 15 minutes
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 pita breads , split open into two rounds each | |
| Mint dressing (as needed) | |
| Mixture of zaatar and sumac, to taste (if you don’t have this premade mixture, substitute it with a mix of paprika, dry oregano or thyme) |
Preparation
1
Prep the Oven and Pita
Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup. While the oven heats, split the pita bread into two rounds—gently separate them at the edges if they’re still whole.
Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup. While the oven heats, split the pita bread into two rounds—gently separate them at the edges if they’re still whole.
2
Dress the Pita Rounds
Arrange the split pita rounds on your prepared baking sheet. Using a squeeze bottle or pastry brush, evenly coat each round with the mint-garlic dressing. For a bolder taste, use more dressing; for a lighter touch, apply sparingly.
Arrange the split pita rounds on your prepared baking sheet. Using a squeeze bottle or pastry brush, evenly coat each round with the mint-garlic dressing. For a bolder taste, use more dressing; for a lighter touch, apply sparingly.
3
Bake and Spice the Pitas
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the pita rounds are golden and crisp around the edges. Remove from the oven and carefully sprinkle the za’atar and sumac mixture—or your chosen spice blend like paprika, oregano, or thyme—evenly over the warm chips.
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the pita rounds are golden and crisp around the edges. Remove from the oven and carefully sprinkle the za’atar and sumac mixture—or your chosen spice blend like paprika, oregano, or thyme—evenly over the warm chips.
4
Finish Baking and Cool
Return the baking sheet to the oven, rotating it for even baking. Bake for another 5 minutes, or until the pita chips are fully crispy and golden brown. Remove from the oven and let them cool on the sheet—they’ll crisp up even more as they rest. Enjoy with your favorite dip!
Return the baking sheet to the oven, rotating it for even baking. Bake for another 5 minutes, or until the pita chips are fully crispy and golden brown. Remove from the oven and let them cool on the sheet—they’ll crisp up even more as they rest. Enjoy with your favorite dip!
Recipe Tips & Suggestions
How to Store Pita Chips
Pita chips can be kept like any other chips. They can be saved for up to a week when kept in an airtight container. Make sure to keep them in sealable airtight containers such as zip-lock bags to avoid stale chips. They can last anywhere from 3 days up to an entire week. The earlier you eat the pita chips, the better they will taste.
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, 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.