Salted Herb Pita Chips
An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron
These easy homemade pita chips are perfect for summer gatherings and happy hours. A touch of Salted Herbs from Bas-Saint-Laurent is all it takes to make them irresistibly flavourful. Fair warning… they tend to disappear very quickly!
Preparation
10 min
Cooking
5 min
Ingredients
- 3 pita breads (45 g each)
- 2 tbsp extra-virgin olive oil (or virgin camelina oil)<br/>
- ½ to ¾ <br/> tsp dehydrated Salted Herbs from Bas-Saint-Laurent
- Freshly ground pepper, to taste
- Optional: grated Parmesan cheese, to taste<br/>
Preparation
- Preheat the oven to 200°C (400°F).
- Line a large baking sheet with a silicone baking mat.
- In a small bowl, combine the oil, Salted Herbs from Bas-Saint-Laurent and pepper.
- Using a pastry brush, brush both sides of each pita with the seasoned oil mixture. Stack the pitas on a work surface and cut each one into 8 triangles. Arrange the pita triangles on the prepared baking sheet. Bake for about 5 minutes, or until lightly golden and crisp. Keep a close eye on them, as they can brown (and burn!) quickly. If desired, sprinkle with grated Parmesan cheese after baking for an extra flavourful touch.
- Suggestion And Tips
- This recipe can also be prepared in an air fryer.
- Without the Parmesan cheese, the pita chips can be stored in an airtight container at room temperature for 3 to 5 days.
- These pita chips are perfect served with guacamole, pico de gallo, lime and salted herb dip, or your favourite summer dips. They also make a great addition to appetizer platters and BBQ gatherings.
