Home-made pita crisps are super simple to make and contain no “funny” ingredients like the bought ones.
This quick snack is healthy and goes with so many different things. Try to get whole-wheat pitas to get more nutrition and fiber.
Serve the pitas with a vegetable salad, or use them to scoop up a thick and chunky soup.
Try dipping them in hummus, eggplant salad, or any dip or spread you like. Or try serving them with a cheese platter.
You can change the seasoning to whatever you prefer, but use dried herbs for best results.
Experiment by seasoning the pita chips with for example garlic, oregano, red pepper, cumin, dried parsley or dill.
You could even use these pita “chips” as a healthier alternative to potato chips.
I often use them with tzatziki, a Greek popular cucumber and yogurt dip/salad. I serve the tzatziki in a small bowl, put the bowl in the middle of a larger plate, and arrange the pitas around on the plate. This is also great with hummus as in the picture above.
Here’s what you’ll need:
- Greek-style pitas (round flatbreads)
- Olive oil
- Salt and pepper
- Garlic powder (optional)
- Oregano (optional)
Here’s what you’ll do:
Start by heating the oven to 375F/190C. Cut the pitas diagonally in about 8 triangles, or smaller, depending on the size of the pita. Put them in a pan. Drizzle some olive oil on top, a few tablespoons should probably be enough.
Add a pinch of salt, pepper, garlic powder, and a sprinkle of oregano. Or you can use any spice mix you prefer. Mix it together so the pita slices are covered with the spices and the oil. Spread the pitas out evenly in the pan.
Bake in the oven until lightly golden brown. Enjoy!