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Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

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Savory Pita Chips

Here’s a great way to enjoy some delicious chips without the guilt! Use these to scoop up your favorite dips and spreads (try them with my silky, smooth and oh-so-savory White Bean and Garlic Dip!), or just enjoy them out of hand, as a mid-afternoon snack.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

  • Large shallow baking sheet
  • Wire cooling rack
  • Pastry brush

For the Pita Chips:

  • 2 large pita rounds (with pockets), cut in half and each half opened, for a total of 8-half moons.
  • 2 cloves garlic, pressed through a garlic press
  • 1/4 teaspoon coarse salt
  • 2 generous tablespoons extra-virgin olive oil
  • 1/2 teaspoon aromatic dried oregano, crumbled
  • Freshly ground black pepper to taste
  • 1 tablespoon freshly grated best-quality Parmesan cheese

1) To set up to bake pita chips: Preheat the oven to 375° F. Press 2 cloves of garlic through a garlic press directly onto your cutting board. Sprinkle 1/4 teaspoon coarse salt over the garlic. Using the blade of a sharp 8-inch chef’s knife, mash and scrape the garlic with the salt until you create a paste. Scrape the garlic paste off the board and place it into a small bowl with 2 generous tablespoons extra-virgin olive oil, 1/2 teaspoon crumbled oregano and a few grinds of freshly ground black pepper. Mix well with a fork.

2) To season the pita wedges: Use a pastry brush to brush the mixture lightly on the outside surface of the bread. Stack them (seasoned side up) and cut the stack into 3 wedges for a total of 24 seasoned pita triangles and arrange (seasoned side up), on a wire rack within a shallow baking sheet. Sprinkle lightly with 1 tablespoon freshly grated Parmesan cheese. Bake until golden and crisp, about 10 minutes.

3) To serve and store: Let the chips cool on the rack until just warm, and then pile them into a bowl and serve. Store any leftover chips in an air-tight tin.

Timing is Everything

  • The pita chips can be made 2 days ahead and kept at room temperature in an air-tight tin

SHOPPING LIST

At-a-Glance Reminder of Ingredients

  • 2 large pita rounds (with pockets), cut in half and each half opened, for a total of 8-half moons.
  • 2 cloves garlic, pressed through a garlic press
  • 1/4 teaspoon coarse salt
  • 2 generous tablespoons extra-virgin olive oil
  • 1/2 teaspoon aromatic dried oregano, crumbled
  • Freshly ground black pepper to taste
  • 1 tablespoon freshly grated best-quality Parmesan cheese

From the supermarket shelf:

  • Extra-virgin olive oil
  • 1 bag large pita rounds (white or whole wheat)

From the spice section:

  • Dried oregano
  • Crushed red chili flakes
  • Kosher or sea salt
  • Black pepper (preferably whole, to grind at home)

From the produce section:

  • 1 head garlic

From the cheese section or dairy case:

  • 1 wedge best-quality Parmesan cheese (preferably Parmigiano-Reggiano)
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