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.
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
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.
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.
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