Pita bread is baked to become crispy chips that are great for dipping or just eating plain.
4 pita breads
1/8 cup olive oil
1/2 tsp garlic or onion powder
1/2 tsp herb blend (I like Mrs Dash original blend)
Lightly brush pitas with oil. Sprinkle with garlic powder and herbs. Cut each pita with scissors into 8 wedges. Arrange in a single layer on a baking sheet. Bake at 425F for 6-8 minutes or until crisp and golden brown. Allow to cool before serving. They can be stored in a tightly sealed container.
These were delicious, especially when dipped in hummus or roasted red pepper dip (recipe to follow). Tony was impressed and said they tasted better than the store-bought pita chips we buy sometimes. The kids liked them too, mostly because they like to dip things. These are great if you have pita bread that you need to use up, and they’re so fast and easy to make! You can use tortillas too if you don’t have pita bread handy.