The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials (Quarry Books, 2013) by Erin Coopey is the perfect place to begin learning how to make your own homemade snacks. Chalked with over 90 recipes including these homemade pita chips, you may never buy snacks from the store again.
You can purchase this book from the MOTHER EARTH NEWS BOOKSTORE: The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials
The key to crispy pita chips is low and slow. Toasting too hot will cause your pita chips to burn before they get completely crunchy.
Homemade Pita Chips Recipe
• 5 pieces pocket pita bread, white or wheat
• 1/2 cup (120 ml) olive oil
• Sea salt, to taste
1. Preheat the oven to 300 degrees F (150 degrees C, or gas mark 2).
2. Cut each pita pocket in half and then stack the halves on top of one another. Cut the stack into thirds. You will you have 6 wedges per slice. Then carefully peel each wedge in half, opening what was the pocket. Repeat with the remaining rounds. You will have 60 wedges when you are done.
3. Lay the wedges on a large baking sheet. Using a pastry brush or basting brush, brush both sides of each wedge with olive oil. Sprinkle the inner side of the chips with sea salt.
4. Place the baking sheet in the oven and bake for 25 to 30 minutes until the chips are golden and crisp. Remove from the oven and let cool on a wire rack for 15 minutes.
Cooled pita chips can be eaten immediately or stored in an airtight container for up to 1 week. They may soften with time. If so, rewarm them on a baking sheet in a preheated 350 degrees F (180 degrees C, or gas mark 4) oven for 3 to 5 minutes.
Cheesy Garlic Pita Chips — Combine 1/2 cup (50 g) grated Parmigiano-Reggiano cheese with 1/2 teaspoon dried parsley and 1/4 teaspoon garlic powder in a small mixing bowl. Sprinkle the pita chips with the cheese blend during the last 10 to 15 minutes of baking.
Cinnamon Sugar Pita Chips — Omit the olive oil and brush the pita chips with canola oil or melted butter. Combine 1/4 cup (50 g) sugar with 1 teaspoon cinnamon and a pinch of nutmeg in a small bowl. Sprinkle the wedges with the cinnamon sugar and bake as directed. Serve with Greek yogurt drizzled with honey.
More recipes from The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials:
Reprinted with permission from The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials by Erin Coopey. Published by Quarry Books Publishing, 2013. You can buy this book from our store: The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials