Homemade Pita Chips = Dead Easy
When it comes to the sort of chip that can withstand the rigors of a good spinach dip, or one that really lets hummus shine, or one that’s delectable just eaten plain, I’ll almost always reach for a bag of Stacey’s pita chips. Just about the only thing I resent about them is that pound for pound, tortilla chips or potato chips are cheaper — but gosh darn it, Stacey + Middle Eastern flatbread = magic in the mouth.
So when I finally made my first batch of homemade pita chips (I had a bag of pita bread in the freezer that was growing staler by the week), I was sort of doubtful that I could make anything that even approached the store-bought version. I half-heartedly smeared a mixture of garlic, smoked paprika and olive oil onto my bread, salted it, then stuck it in the oven and hoped for the best.
Ten minutes later, I had a forehead-slapping moment. They were delicious. Not just pale imitations or almost-rans, but wonderful snacks in their own right: crunchy and salty with the clean, nutty taste of wheat. Here are a few recipes to check out, and if you come up with any nifty tips or really yummy flavor combinations, please share!