To print this page, use your browser's print button, or use the copy/paste/print method.
PITA CRISPS OR CHIPS - THE BETTER ALTERNATIVE TO POTATO CHIPS
A dipping chip that will not break on you, tastes great, less salt, less fat, and you can make them yourself.
You are never going to use anything other than these when you have a dip you are serving to your guests. You have total control over your taste and ingredients. You can make them plain or spicy hot, sweet, and use spices that are completely compatible with your main course. These pair well with wine or beer or lemonade. They will store well for a good week and probably won't last that long. They are a great snack just by themselves without a dip.
INGREDIENTS:Makes 16-20 crisps per round of Pita/Pocket bread
• 5 Pita or Pocket bread rounds per package**SEE COOK'S NOTES
• Olive oil, or butter or your favorite cooking oil
• Spices of your choice, Rosemary, basil, oregano, garlic powder, onion powder, curry powder or...
• Toppings of your choice, Parmesan, sesame seeds, poppy seeds or.....
DIRECTIONS:
Preheat your oven to 400ºF
1. Take pita bread rounds and cut in half. Cut each half into 4-5 triangles. You will now have between
8-10 triangles that are joined together on the wide end. Cut the two halves apart. You will now
have 16-20 triangles that are about 2 inches wide on the big end and a sharp point at the other.
Place the rough inner side up, and with your favorite oil or melted butter, lightly brush each round
and salt to your taste.
2. You can also use seasonings on the rounds before you bake them, such as onion powder, chili
powder, basil, dill or whatever you can think of. This is the time you can put on sesame seeds,
poppy seeds, pepitos or grated cheese or whatever your imagination suggests to you.
3. Place the wedges on a lightly greased cookie sheet or a cookie sheet lined with aluminum foil or
parchment paper. Crisp in a 400ºF oven for 10-15 minutes. They should turn golden brown in
spots. Cool and serve with your favorite dip. These will hold up better than either potato or corn
chips.
COOKS NOTE*
When you are buying pita bread, it is better to use the "pocket" variety for your crisps. The pita without
the pocket will work, but they will be un-necessarily thick and somewhat tough to bite through.
COOKS NOTE*
When you are buying pita bread, it is better to use the "pocket" variety for your crisps. The pita without
the pocket will work, but they will be un-necessarily thick and somewhat tough to bite through.
