Pita Chips
Author: Kiyo Miller
Serves: 36 chips
- 3 pita breads, about 6" diameter each
- extra virgin olive oil
- flaky sea salt, such as Maldon
- dried oregano
- Preheat oven to 375 degrees.
- Cut each pita bread in half, then split each half making 4 pieces per pita bread
- Stack the halves and cut into thirds, making 12 chips per pita (36 wedges total)
- Brush a bit of olive oil over the rough inner side of each piece and sprinkle with salt and oregano.
- Place wedges on foil-lined baking sheet making sure not to overlap.
- Bake for 10 minutes, checking at the 8 minute mark as oven temperatures vary.
- Pita chips should be golden brown and crisp. Let cool completely before storing in an airtight container. Serve with homemade hummus.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/04/13/pita-chips/
3.5.3208