• Scale of Muscle:
• Yield: 24 pita chips
•  View printer-friendly

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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