Tuesday, February 10, 2009

Basic Pita Chips

My kids love chips. Every flavor. Every brand. Every variety. I, however, do not love the fact that chips are filled with preservatives and artificial colors and flavors. This recipe is a good alternative for the chip lovers in the world. They can be salty or sweet by simply changing the topping. They are low-fat, crunchy, delicious, and best of all, a cinch to make.


One package pita breads (8-inch), approximately 4-5 pita breads
Olive oil from a mister or Basic Cooking Spray
Kosher Salt or Sugar & Cinnamon


1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.

2. Cut pita breads around the perimeter of each pita bread to separate the pita breads into 2 thin rounds. (I eliminated this step because I used flat bread instead of pita bread. Either bread will yield the same desired outcome.) Then cut each pita round, or flat bread round, into eight wedges.

3. Spread the pita wedges over 2 rimmed baking sheets. If using pita bread, place the smooth-side down onto the baking sheets.

4. Generously spray the top of each chip with oil or cooking spray and generously top with kosher salt for salty chips, or cinnamon-sugar for sweet chips.

5. Bake the chips until they begin to crisp and brown lightly, 8-10 minutes. Remove the baking sheet from the oven and flip the chips. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue baking until the chips are fully toasted. Remove the baking sheets from the oven and cool the chips before serving.

Recipe from Cook's Illustrated

Click here for a printable version of this recipe.

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