Packaged chips and crackers were one of the first things to go when we decided to minimize the processed foods in our pantry. A few simple homemade recipes now satisfy our snacking needs, like these pita chips. They’re seasoned with salt and garlic and baked until crisp. Making them from scratch enhances the taste—and skips the long list of preservatives in many store-bought brands. Dip them in Creamy Artichoke Hummus, Garlic Herb White Bean Dip (here), or Irresistible Tomato Almond Dip.
- Yield: 8 Servings
- 4 whole wheat pita breads
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Garlic powder (optional)
- Preheat the oven to 350°F.
- Brush each pita with olive oil on both sides. Sprinkle each side with 1 generous pinch of kosher salt and 1 small pinch of garlic powder (optional). Using a pizza cutter, cut each pita into 8 wedges.
- Line two baking sheets with parchment paper or silicone mats. Place the wedges in a single layer on the sheets. Bake until lightly browned and crisp: 13 to 15 minutes for thinner pita bread and 20 to 23 minutes for thicker pita bread, rotating the sheets halfway through the baking time. Allow to cool. Serve as wedges, or break into irregular bite-sized pieces.