Pita Chips

Everyone loves these.  They take a little time to prepare, but they’re well worth it.  Best of all, you can flavour them as you wish to compliment the rest of your menu.  The ones shown are just oregano, salt and pepper, but the possibilities and endless. 

-As many pocket-type pitas as you wish (you will get 16 chips from each pita)

-Vegetable or olive oil spray

-Salt & pepper

-Dried spices or herbs of your choice (basil, chili powder, coriander, curry powder, cumin, garlic powder, onion powder, oregano, paprika, thyme…)

Cut the pitas open by carefully inserting a sharp paring knife at the edge, and carefully running it around the circumference of the pita.  Gently pry the two halves apart.

Line your kitchen sink with either paper towels or an old tea towel.  Lay your first pita half in the sink, inside facing up.  Lightly spray with oil, season sparingly with salt and pepper, followed by your choice of seasonings.  Place the next pita half on top (also inside facing up), and continue in same manner.  Repeat until you have four stacked pitas.  Move them to a cutting board and cut the stack into eight triangles (giving you 32 pieces).

Bake in a single layer on cookie sheets in a preheated 325 degree oven for approximately seven minutes, rotating trays at half time, until lightly browned.  Keep an eye on them; once they begin to brown, it happens quickly.  Adjust baking time as needed.

Remove the pita chips from the cookie sheets and cool on a large rack.  Continue making and baking additional batches as desired.  You can cool each batch on top of the previous batch, just keep mounding them up.

Store in zipper bags once completely cooled.  Serve with dips, if desired.

Incidentally, when broken into bite-size pieces, these make an excellent substitute for salad croutons!