Addicting Pita Chips (Andrew’s Version)

🍞 Bake Mode: OFF

Too Easy

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Too Good

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Too Easy 〰️ Too Good 〰️

Use this recipe with homemade OR store-bought pita bread. It’s a quick appetizer or snack to wow your guests (and yourself) and will have you ditching the chip isle for the big bags of these (seriously). These don’t break your teeth!! Easy, delectable, and an easy way to elevate the fun coming out of your kitchen. BONUS: making these fresh creates the most delicious mix of crispy and soft textures that you will never get from a bag; serious yum! Original recipe is from NYTimes Cooking here; a few modifications below.

INGREDIENTS

• Leftover pita breads (homemade or store-bought) in any amount

• Olive oil

• Table salt

DIRECTIONS

1. Preheat your oven to 350 degrees (either conventional bake or air-fry, if that's a setting you have).

2. Line your largest baking sheet with parchment or silicone baking mat (you may need more than one sheet, depending on how many pita chips you’re making).

3. Slice each pita in half to divide it into two flat disks. If that is too tedious, simply cut off the edges. Next, cut each disk into quarters or bit size pieces to your liking.

4. Toss the pieces lightly with olive oil, either in a bowl or right on the lined baking sheet. Scattered the pita pieces evenly onto the baking sheet(s), one layer, avoid overlapping pieces, and sprinkle them lightly with salt.

5. Bake them for 7 or 8 minutes, until toasted. Cool, then store in a tightly tied plastic bag until you are ready to use them.