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