Sunday, February 10, 2008

Whole wheat pita chips

I also make the pita chips on the grill using a flat grill pan (not mine in link). You can add a couple garlic cloves that have been pressed through a garlic press to the olive oil to make garlic chips. I like the Zyliss garlic press. This recipe is from America's Test Kitchen.

Whole Wheat Pita Chips

Yield enough for 2 cups of dip


4 8-inch whole wheat (or regular) pita breads, cut into wedges

1/4 c olive oil

1 tsp salt

1. Using a kitchen shears, cut around the outside of each pita bread to separate it into two rounds. Brush the rough (inside) side of each pita with oil and sprinkle with salt. Stack up all the pita rounds and cut the stack into six pieces. (Sixths)

2. Adjust the oven rack to the upper-middle and lower-middle position and heat oven to 350. Spread pita triangles smooth-side down over 2 rimmed baking sheets.

3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove baking sheets from oven and cool the chips before serving.

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