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Pita Chips, Toasted Recipe

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This recipe for Pita Chips, Toasted, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Ten 6- to 7-inch round pocket pita breads
5 to 6 tablespoons extra-virgin olive oil; more to taste
Kosher or sea salt

Directions:
Directions:
Position a rack in the center of the oven and heat the oven to 400°F.

Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.

Serve warm or at room temperature.


Make Ahead Tips
The chips can be made up to 2 days ahead and stored in an air-tight container. Re-crisp just before serving in a 250°F oven for about 8 minutes.

Number Of Servings:
Number Of Servings:
160 chips
Personal Notes:
Personal Notes:
You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes.

Nutrition Info: Per 16 chips - Calories 220, Fat calories 70, Protein 5g, Carb 33g, Total fat 7g, sat. fat 1g, mono fat 5g, poly fat 1g, Chol 0mg, sodium 460 mg, fiber 1g.
I got this recipe from www.finecooking.com by Susanna Hoffman

 

 

 

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